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Saffron Risotto with Vegetables Du Jour

Here is a good basic risotto that provides considerable versatility. The saffron adds a beautiful golden color, which acts as a backdrop for any cooked vegetable in season. Nice choices are peas, asparagus, and broccoli.

1 tablespoon olive oil
1/2 cup finely chopped leeks (white and light green parts), shallots, or onions
1 1/2 cups arborio rice
3 1/2 to 4 cups vegetable stock
Generous 1/4 teaspoon saffron threads
1 teaspoon salt, or to taste
1 1/2 to 2 cups chopped cooked vegetables
2 to 3 tablespoons minced fresh parsley
1/2 cup freshly grated Parmesan cheese or 1 to 3 tablespoons freshly squeezed lemon juice or 1 to 3 teaspoons balsamic vinegar
Freshly ground pepper to taste

Heat the oil in the cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add in the rice, stirring to coat with the oil. Add 3 1/2 cups of the stock (stand back to avoid sputtering oil), 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, tilting it away from you to allow any excess steam to escape.

Stir in the vegetables, parsley, and Parmesan (if using). 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 shouldbe tender but chewy) and the vegetables are thoroughly heated. Stir in lemon juice or vinegar (if using) and pepper. Serve immediately in shallow soup bowls.

Serves 6 as an appetizer, 4 as a main dish

Mediterranean Vegetable Couscous

In this recipe, the vegetables are quickly pressure-cooked; then the couscous is added and left to steam for 5 minutes. There's a fair amount of chopping involved (so sharpen your chef's knife or get out the food processor), but after that it's a breeze. Any combination of vegetables can be used, so please consider this recipe a rule of thumb (see Tips).

This is a substantial dish that requires little more than a salad to make a complete meal. Leftovers are terrific at room temperature when drizzled with a bit of olive oil and lemon juice and garnished with cornichons.

1 to 2 tablespoons olive oil
2 teaspoons minced garlic
1 cup coarsely chopped onions
1 1/2 cups boiling vegetable stock or water
1 small fennel bulb, trimmed and cut into 1/2-inch strips (about 2 1/2 cups; chop and reserve the fronds), or 2 large celery ribs, halved lengthwise and cut into 1/2-inch slices, plus 1/2 teaspoon whole fennel seeds
1 large red bell pepper, seeded and cut into thin strips
1 large carrot, halved lengthwise and cut into 1/2-inch slices
1/4 pound medium fresh mushrooms, quartered or sliced
2 medium zucchini, cut into 1-inch slices
1 1/2 cups coarsely chopped fresh or canned (drained) plum tomatoes
1/3 cup pitted oil-cured black olives
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried oregano leaves
1 teaspoon salt, or to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground pepper
1 to 3 tablespoons balsamic vinegar
1 1/2 cups whole-wheat couscous
1/4 cup minced fresh basil or parsley

Heat 1 tablespoon of the oil in the cooker. Cook the garlic over medium-high heat, stirring constantly, just until browned. Immediately add the onions and cook, stirring frequently, for 1 minute. Add the stock (stand back to avoid sputtering oil), fennel bulb, red bell pepper, carrot, mushrooms, zucchini, tomatoes, olives, basil, oregano, salt, cinnamon, and pepper.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 1 minute. Reduce the pressure with a quickrelease method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Stir in 1 tablespoon of balsamic vinegar and the couscous. Immediately replace (but do not lock) the lid and allow the mixture to steam in the residual heat until the couscous is tender, about 5 minutes.

Stir well to distribute the ingredients as you add the fennel fronds, basil, additional tablespoon of olive oil (if using), and just enough additional balsamic vinegar to make the flavors pop. If desired, you may also add a bit more salt.

Serves 6