Effort: Easy
Servings: 4

1 can diced tomatoes drained
6 sun dried tomatoes chopped
3 tbsp shredded fresh basil leaves
1 tbsp olive oil
1/2 cup of finely chopped shallots
1 1/2 cups of arborizo rice
1/2 cup of dry white wine
4 cups of chicken or vegetable broth
1/2 cup of grated parmesan cheese

Have all ingedients ready.
Heat oil in a 4 qt or larger uncovered pressure cooker.

Add shallots and stir for 1 min.

Stir in the rice and wine.

Stir for 2 min.

Stir in the broth. Make sure nothing is sticking to the bottom of the pan. Turn off burner and put on pressure lid. Bring to high pressure and cook for 4 minutes.

Turn off burner and fast release the pressure.

Stir in the cheese, basil and tomatoes.

Put pressure lid back on the cooker and let the cooker sit for 5-10 minutes.

Stir and serve.