| | -Sue Woodward |
| | PRESSURE COOKER COOKBOOK |
| 1/4 | c | Olive oil |
| 3 | lb | Chicken; cut into serving pieces (2" thick) |
| 3 | sl | Bacon; cut into 1" pieces |
| 2 | lg | Onions; coarsely chopped |
| 4 | cl | Garlic; crushed |
| 1/2 | c | Parsley; chopped |
| 1 1/2 | c | Arborio rice |
| 1 | ts | Dried rosemary; crushed be- tween palms |
| 1 1/2 | ts | Dried basil; crushed between palms |
| 2 | | Bay leaves |
| 4 | c | Chicken broth |
| 1 | c | Tomato puree |
| 1 | tb | Brown sugar |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | | Red bell pepper; cut length- wise into 1/8" strips |
| 1 | | Green bell pepper; cut lengthwise into 1/8" strips |
| 1/2 | c | Fontinello or Parmesan cheese (2-oz.); grated |
