Instructions: In 4 quart pressure cooker heat oil. Add onion and garlic and saute until onion is softened. Add mushrooms and zucchini and toss to combine. Add green pepper and tomato and saute for 3 minutes. Add rice and stir to combine. Stir in water and broth mix. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 5 minutes.

Let pressure drop of its own accord. Open cooker and let stand uncovered for 5 minutes. Using a fork, toss risotto lightly before serving.

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