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Ingredients
- 1 Tbsp. extra virgin olive oil - (to 2)
- 1 med onion peeled, and finely minced
- 1 c. short-grain CalRose or possibly Arborio rice
- 1 can chicken or possibly vegetable broth - (14 1/2 ounce)
- 2 sm carrots minced
- 1/2 lb broccoli flowerets
- 1 tsp dry Italian herbs
- 1/4 c. freshly-grated Parmesan cheese
Directions
- In a 2 1/2-qt or possibly larger pressure cooker, heat extra virgin olive oil over medium-high heat. Add in onion and saute/fry till transparent.
- Add in rice, stirring often, till lightly golden brown. Add in the vegetables and broth. Stir to mix. Increase heat to high. Stir in herbs. Continue to stir till mix comes to the boil to prevent sticking.
- Close lid and bring pressure to the first red ring (8 pounds pressure). Immediately adjust heat to stabilize pressure at the first red ring. Cook for 7 min.
- Remove from heat and use Cool Water Release Method (run cool water over the top of the cooker).
- Stir in Parmesan cheese and serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 57 | 20% |
| Total Fat 6.46g | 8% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 78mg | 3% |
| Potassium 322mg | 9% |
| Total Carbs 44.14g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.86g | 2% |
| Protein 12.68g | 20% |
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