Peppery Brown Rice Risotto

2 medium leeks

1 small fennel bulb

3 tablespoons butter

2 cups short-grain brown rice, rinsed and drained

½ teaspoon salt

2¾ cups water

1 tablespoon frozen white grape juice concentrate

¾ cup Fontina cheese, grated

1½ teaspoons freshly ground or cracked black pepper

Cut the leeks into quarters lengthwise, and then slice into ½-inch slices; wash thoroughly, drain, and dry.

Clean the fennel. Trim the fronds from the fennel, and chop. Dice the bulb.

Melt the butter in the pressure cooker over medium heat. Add the leeks and fennel; saute for 1 minute or until the leeks begin to wilt. Add the rice and stir-fry into the leeks until the rice begins to turn golden brown. Stir in the salt, water, and white grape juice concentrate.

Lock the lid into place and bring to high pressure; maintain pressure for 20 minutes. Remove from the heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure. Remove the lid.

Fluff the rice with a fork. Stir in the cheese, fennel fronds, and pepper. Taste for seasoning and add additional salt if needed. Serve.

Serves eight.

Cook's note: The white grape juice concentrate gives the rice a touch of sweetness. If you'd rather keep it completely savory, omit the white grape juice concentrate and instead use ¼ cup white wine and 2½ cups water.

“The Everything Pressure Cooker Cookbook” by Pamela Rice Hahn (2009 Adams Media)