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Pressure Cooker Risotto With Asparagus And Peas
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- #90349
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 small onion, diced
2 tablespoons butter
1 cup arborio rice
1/3 cup dry white wine
2 cups chicken stock
6 slender asparagus spears
1/2 cup green peas, fresh or frozen
1/2 cup grated Parmesan cheese
2 tablespoons fresh flat leaf parsley, minced
salt and pepper, to taste
directions
Melt butter in a 6.4-qt. pressure cooker and add onion. Cook and stir over medium heat, about 2 minutes or until onion is translucent.
Add rice, stir well to coat and cook 2 minutes. Slowly pour in wine and cook until it is evaporated. Add chicken stock.
Cover pressure cooker and bring to full pressure. Reduce heat and cook for 8 minutes. Remove cooker from heat and let pressure come down naturally.
Meanwhile, trim tough ends from asparagus and cut on bias into 1/2 inch pieces.
Open pressure cooker and add asparagus, peas, Parmesan and parsley. Add salt and pepper to taste. Stir and serve hot.
added by
ladybug
nutrition data
320 calories, 9 grams fat, 44 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
October 31, 2014
Very good, fast and tasty! I can't live without risotto and I need to do it very fast, because I don't have much time. This recipe is very fast! My Redmond 4502 made once it for me and I decided to do it in this way every time. Thank you so much!