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repost of Risotto with Vegetables du Jour

(Repost as requested)

I've adapted this recipe from Lorna Sass' excellent book, Great Vegetarian
Cooking Under Pressure:

                     *  Exported from  MasterCook  *

                 Saffron Risotto with Vegetables du Jour

Recipe By     : Great Vegetarian Cooking Under Pressure by Lorna J. Sass
Serving Size  : 5    Preparation Time :0:30
Categories    : Main Course: Grains              Pressure Cooker

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable stock
     1/2  cup           leeks -- finely chopped
   1 1/2  cups          arborio rice
   3 1/2  cups          vegetable stock
     1/4  teaspoon      saffron threads -- generous
   1      teaspoon      salt -- or to taste

   1 1/2  cups          cooked vegetables -- chopped
   3      tablespoons   parsley -- minced
   2      teaspoons     balsamic vinegar
                        ground pepper -- to taste

Heat the 2 tbl stock in the cooker.  Cook the leeks over medium high heat,
stirring frequently, for 1 minute.  Add in the rice, stiring to coat with
the oil.  Add 3/14 cups of the stock, the saffron, and salt.

Lock the lid in place.  Over high heat, bring to high pressure.  Lower the
heat just enough to maintain high pressure and cook for 5 minutes.  Reduce
the pressure with a quick-release method.  Remove the lid.

Stir in the vegetables and parsley.  If the risotto isn't creamy, stir in a
bit more stock.  Cook over medium heat, stirring constantly, until the rice
achieves the desired consistency (it should be tender, but chewy) and the
vegetables are thoroughly heated.  Stir in the lemon juice or vinegar (if
using) and pepper.

Serve immediately in shallow soup bowls.

                   - - - - - - - - - - - - - - - - - -

NOTES : * Use the white and light green part of the leeks
       * If you don't have leeks, you can use shallots or onions.
       * Combine vegetables:  things to try: 3/4 each limas and corn and
       1 cup each peas and carrots.  I used spinach, carrots, cauliflower
       and brocolli--because that's what I had.  Red bell pepper is nice
       for color and flavor.
       * Instead of balsamic, you can try 1 to 3 tablespoons lemon juice