Instructions: In a 2 1/2-quart or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until transparent.

Add rice, stirring often, until lightly golden. Add the vegetables and broth. Stir to mix. Increase heat to high. Stir in herbs. Continue to stir until mixture comes to the boil to prevent sticking.

Close lid and bring pressure to the first red ring (8 pounds pressure). Immediately adjust heat to stabilize pressure at the first red ring. Cook for 7 minutes.

Remove from heat and use Cold Water Release Method (run cold water over the top of the cooker).

Stir in Parmesan cheese and serve.

This recipe yields 4 to 6 servings.

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