Tomato and Herb Risotto with Artichokes

  • Yield: 4-6 servings

This dish tastes best cooked with fresh herbs, but one teaspoon each of any similar dried herbs can also be used for convenience, though avoid dried basil as this often tastes slightly bitter.


3tablespoons olive oil
1large onion, finely chopped
3cloves garlic, finely chopped
-- leaves from a small bunch of fresh thyme
-- leaves from a small bunch of fresh oregano
-- leaves from a few sprigs of fresh rosemary
-- a small bunch of fresh flat-leaf parsley, chopped
3cups risotto rice
5cups chicken or vegetable stock
1 1/2cups passata (Italian sieved tomatoes)
14-ozcans artichoke hearts, drained and quartered
-- seal salt and freshly ground black pepper


Combine the oil and onion in the pressure cooker and set on the stovetop over high heat. Cook for 5–8 minutes, stirring occasionally, until well coloured but taking care not to burn. The onions should be deep brown, caramelized and aromatic.  Stir in the garlic, thyme, oregano, rosemary and most of the parsley. Add the rice and cook for about 1 minute, stirring to coat the grains with the oil.

Add the stock and passata and stir to mix. Lock on the lid and bring to high pressure. Lower the heat slightly but maintain high pressure and cook under high pressure for 8 minutes. Cool down using the quick cool method. When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.  Taste and adjust the seasoning. Return to the heat and cook without the lid for 3–5 minutes, stirring occasionally, until the liquid is almost completely absorbed. Taste and adjust the seasoning.

Stir in the artichoke hearts and let stand for 5–10 minutes. Spoon into warmed serving dishes. Sprinkle over the remaining parsley and serve immediately.

The Pressure Cooker Cookbook by Laura Washburn. Ryland Peters & Small, $19.95.