RISOTTO AI FUNGHI

1        tablespoon olive oil or butter

1        medium onion, peeled and finely chopped

1        cup Arborio rice

1        cup chopped fresh mushrooms

1/4  cup dry white wine

1/4   cup dried tomatoes, chopped and soaked to rehydrate

2        cups chicken or vegetable broth

1/4   cup grated Parmesan cheese

            fresh herbs - rosemary, basil or thyme to taste

1.      In a 2-quart Pressure cooker or larger pressure cooker, heat oil or butter 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.  Add tomatoes and broth.  Increase heat to high

5.      Continue to mix until mixture comes to a boil.

6.      Close lid and bring pressure to first red ring over high heat.  Adjust heat to stabilize pressure at first red ring.  Cook for 7 minutes.

7.      Remove from heat and use Cold Water Release Method.

8.      Stir in fresh herbs of choice.

9.      Stir in Parmesan cheese

Makes 4 to 6 servings

Approximate Nutritional Analysis Per Serving

                  196 calories / 6g protein / 31g carbohydrates / 4g fat / 1g dietary fiber

                  3g cholesterol / 365mg sodium

NOTES:  If you double this recipe, only increase the broth to 3 1/2 cups

                 To get a rich, creamy taste, add butter or cream to embellish the recipe