1. In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent. 2. Add rice, stirring often, until lightly golden. 3. Add mushrooms. Stir to mix. 4. Add wine. Stir to mix. 5. Add tomatoes and broth. Stir to mix. 6. Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil. 7. Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes. 8. Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer). 9. Stir in Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
