Asparagus Risotto with Brown Carnaroli Pressure Cooker Recipe

Asparagus Risotto With Brown Carnaroli Pressure Cooker Recipe

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

1. 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
2. Add the shallots and asparagus, and cook, stirring a few times, until the shallots are softened, about 2 minutes
3. Add the rice and cook 1 minute, stirring constantly, to evenly coat the grains
4. Add the broth, water, and wine
5. Close and lock the lid
6. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 22 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Stir in the lemon juice, peas, parsley, cheese, the remaining 2 tablespoons butter, and pepper to taste
14. Replace the cover and let stand a few minutes to thicken and set up
15. Taste for salt
16. Serve the risotto in shallow serving bowls, with extra cheese for sprinkling on top and the pepper grinder on the side

Full List of Rice Recipes
Full List of Asparagus Recipes