1 (16-ounce) can fat-free, less-sodium chicken broth
1/3 cup water
1 tablespoon olive oil
1/2 cup chopped onion
1 cup uncooked Arborio rice or other short-grain rice
1/8 teaspoon powdered saffron (optional)
1 cup fresh corn kernels (about 2 ears)
1 cup diced zucchini
1/2 cup finely chopped red bell pepper
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
How to Make It
Bring broth and water to a simmer in a medium saucepan; keep warm.
Heat oil in a 6-quart pressure cooker over medium heat until hot. Add onion; saute 2 minutes. 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. Remove from heat; let stand 10 minutes. Place pressure cooker under cold running water. Remove lid; stir in corn, zucchini, and bell pepper. Cook, uncovered, 3 minutes; stir constantly. Stir in cheese and salt.