Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
1 cup Arborio rice
2 tablespoons olive oil
1 small onions, diced
2 garlic cloves, minced
1 cup chicken stock
1 cup water
1/4 cup white wine
2 cups artichoke hearts, chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Cook onion for 3 minutes.
2. Stir in garlic and rice. Cook and stir for another 3 minutes.
3. Add the stock, water, wine and artichoke hearts, salt and pepper.
4. Close the lid and lock. Cook for 7 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
5. Open the lid and stir in the cheese until it melts. Serve, sprinkle with parsley.