SUNDRIED TOMATO RISOTTO

Steps:

• Melt butter in pressure cooker. Saute onions until tender, but not brown, about 2 minutes. Stir in rice, coating with butter. Pour in 3-1/2 cups vegetable broth. Lock lid and bring to full pressure. Adjust heat to maintain pressure. Cook for 6 minutes. Quick-release pressure. Remove lid and taste rice. If still chewy, add additional broth. Cook over medium heat until additional liquid is absorbed and rice is tender, 1-2 minutes. Once tender, stir in tomatoes, mozzarella, and salt to taste. Serve at once.