Mediterranean Risotto - 2-Qt. Pressure Cooker

• 1 (6 1/2 ounce) jar artichoke hearts, quartered and drained but oil reserved
• 2 -3 garlic cloves, peeled and minced
• 1 cup arborio rice
• 2 1/4 cups rich vegetable stock
• 8 large stuffed olives
• 2 canned roasted red peppers, drained and patted dry
• 1/4 cup sun-dried tomatoes packed in oil, drained and sliced or 1/4 cup dried sun-dried tomato, reconstituted in water and drained
• 1/4 lb gruyere cheese, diced
• 3 tablespoons flat-leaf Italian parsley, chopped
• pepper, to taste

1. In pressure cooker over medium-high heat, heat 2 tablespoons of artichoke liquid or oil. add garlic and saute for 30 seconds.
2. Add rice and saute, stirring often, until lightly golden.
3. Pour in stock. Stir well.
4. Secure lid. Bring to high pressure, then reduce heat to lowest setting that will stabilize at high pressure. From the moment high pressure has been reached, cook for 7 minutes.
5. While risotto is cooking, slice the olives and roasted red peppers.
6. Remove risotto from heat. Release pressure using automatic or cold-water release method (follow the recommendation of your pressure cooker manual).
7. Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese and 1 tablespoon of reserved artichoke liquid.
8. Let risotto sit in cooker until cheese has melted.
9. Stir one more time and sprinkle with Italian parsley and pepper to taste.
10. Serve at once.

hearts, garlic, arborio rice, vegetable stock, olives, red peppers, tomatoes, gruyere cheese, flatleaf italian parsley, pepper

Taken from www.food.com/recipe/mediterranean-risotto-2-qt-pressure-cooker-513188 (may not work)