Risotto With Black Beans Olives

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For vegetarian use vegetable stock.

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Steps

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In pressure cooker , heat the oil.

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Saut the onions and garlic until soft but not brown , about 2 minutes.

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Stir in the rice , coating thoroughly with the oil.

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Stir in 3 1 / 2 cups of the stock , the oregano and salt.

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Lock the lid in place and , over high heat , bring to high pressure.

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Lower the heat just enough to maintain high pressure.

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Cook 5 minutes.

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Reduce pressure with a quick-release method.

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Remove lid , tilting it away from you to allow any excess steam to escape.

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The risotto will continue to absorb liquid at this point and should end up being slightly soupy.

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If necessary , stir in a bit more stock with the olives , black beans , coriander and pepper.

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Cook over medium heat , stirring constantly , until rice is tender but chewy.

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Serve immediately in shallow soup bowls.

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Ingredients

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olive oil, onion, garlic cloves, arborio rice, chicken stock, dried oregano, salt, pimento stuffed olive, black beans, fresh coriander, fresh ground black pepper