Feta Risotto in Pecoroni

Finely dice the melanzani. Heat the oil in the pressure cooker. Lightly sauté long grain rice and melanzane. Add onion, douse with soup and bring to a boil. Close the pan. From the moment the valve ring is visible, cook for 10 minutes under pressure. Remove from heat and wait until the ring is repeatedly down.

Cut the feta cheese into cubes, fold into the risotto together with the parmesan. Season strongly with salt and freshly ground pepper.

Cut off the top with the stem from the peppers all around. Inside the peppers, remove the white partitions and tap out the seeds. Fill the risotto into the peppers and put the lids on repeatedly.

Rinse the pressure cooker and put a little water in it. Pour in the strainer insert and place the pecoroni on top. Close the frying pan and cook the peppers for 4 min under pressure.

Remove the frying pan from the hot stove and wait until the ring is repeatedly down.

Serve with: grilled or possibly roasted lamb or possibly beef and mixed salads.

Tip: Can be prepared up to and including filling the pecoroni. On it remains only cooking in a pressure cooker….

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