Risotto Primavera

1 Tbsp olive oil
1 Tbsp butter
1/2 cup finely chopped onions
1/2 cup finely diced carrots
1/4 cup finely diced celery
1 clove garlic, peeled and finely chopped
2 tsp basil
2 cups rice
1/2 cup water
1 tsp salt
5 cups broth, divided
1/2 lb asparagus, cut into 1-inch lengths
1 cup peas (fresh or frozen, thawed)
1 cup shredded snow peas (I have never used these)
1 cup diced zucchini (remove and discard seeds)
1 cup shredded Fontina cheese
1/4 cup freshly grated Parmesan or Asiago cheese
1/2 cup fresh parsley

Cook in pressure cooker. Select saute and add oil and butter, heat for 2-3 min. add chopped onions, carrots, celery, garlic and basil. cook till vegetables become aromatic, 2-3 min. Stir in rice and cook, stirring frequently, until rice becomes opaque, about 3-4 min. Add water and salt, stir and cook until rice has absorbed the water, about 203 min. add 4.5 cups of broth and stir. Cover and lock lid in place. Select high pressure and set timer for 6 min. When timer beeps off, use quick pressure release.

Select simmer. Add remaining 1/2 cup of broth and stir. Cook uncovered stirring occasionally for 1-2 min. Stir in asparagus, peas, and zucchini. Cook, stirring until vegetables are bright green and crisp tender to taste. Stir in cheeses and cook 1 min.

Serve topped with fresh parsley. If desired, add more grated Parm or Asiago.

from Recipe Booklet for Cuisinart Pressure Cooker.