Summer Vegetable Risotto
- 1 tablespoon olive oil
- 2 tablespoons Onion, finely chopped
- 2 tablespoons garlic, finely chopped
- 2 cups short grain brown rice
- 2 cups vegetable broth
- 1/4 cup cooked Peas
- 1/4 cup fresh asparagus spears
- 1/2 cup fresh Broccoli
- 1/4 cup fat-free half-and-half
- salt and pepper to taste
In a 5- to 7-quart pressure cooker or a 3-quart shallow pressure cooker (sometimes called a risotto cooker), heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic and cook until softened, about 2 minutes. Add the rice and cook until softened about 3–5 minutes. Add the unheated broth, then lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 20 minutes.
Release the pressure according to the manufacturer's instructions or place the pot under cold water. Carefully open the lid, being careful of the steam. Stir in the vegetables and fat-free half-and-half, and season with salt and pepper. Serve immediately.