Risotto with Corn, Zucchini, and Red Pepper

Ingredients

• 1 cup arborio rice uncooked
• 16 ounce less-sodium chicken broth fat-free canned
• 1 cup corn kernels fresh ( 2 ears)
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 1.5 ounces parmesan cheese fresh grated
• 0.5 cup bell pepper red finely chopped
• 0.3 teaspoon salt 
• 0.3 cup water 
• 1 cup zucchini diced

Equipment

• sauce pan
• pressure cooker

Directions

1. Bring broth and water to a simmer in a medium saucepan; keep warm.
2. Heat oil in a 6-quart pressure cooker over medium heat until hot.
3. Add onion; saute 2 minutes.
4. Add rice and saffron; saute 30 seconds. Stir in broth mixture. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes.
5. Remove from heat; let stand 10 minutes.
6. Place pressure cooker under cold running water.
7. Remove lid; stir in corn, zucchini, and bell pepper. Cook, uncovered, 3 minutes; stir constantly. Stir in cheese and salt.