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Recipe Category: Rice
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Ingredients
SERVES 3 as a main or 6 as a first course – Cooker: 5- to 7-quart – Time: 22 minutes at HIGH pressure
- 2 tablespoons olive oil
- 4 tablespoons butter
- ¼ cup finely chopped shallots
- 1 bunch thin fresh asparagus, bottoms trimmed and stalks cut into 1-inch pieces
- 1½ cups Brown Carnaroli rice
- 3 cups vegetable broth
- 3 cups water
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 cup frozen petite peas, thawed
- ½ cup chopped fresh flatleaf parsley
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- salt and freshly ground black pepper.
Method
- In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, heat the oil and 2 tablespoons of the butter together over medium heat until the butter melts
- Add the shallots and asparagus, and cook, stirring a few times, until the shallots are softened, about 2 minutes
- Add the rice and cook 1 minute, stirring constantly, to evenly coat the grains
- Add the broth, water, and wine
- Close and lock the lid
- If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 22 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Stir in the lemon juice, peas, parsley, cheese, the remaining 2 tablespoons butter, and pepper to taste
- Replace the cover and let stand a few minutes to thicken and set up
- Taste for salt
- Serve the risotto in shallow serving bowls, with extra cheese for sprinkling on top and the pepper grinder on the side
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