Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Pressure Cooker Italian Risotto With Asparagus
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- #109973
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon olive oil
1 medium onion, peeled,and finely chopped
1 cup Italian Arborio rice
1/4 cup dry white wine
1/4 cup dried tomatoes in olive oil, chopped
1 can (14.5 ounce size) chicken stock or vegetable broth
fresh herbs to season
1/4 cup freshly-grated Parmesan cheese
1 tablespoon olive oil
1 pound fresh asparagus, trimmed, and peeled if necessary, cut in 1-inch slices
salt, to taste
freshly-ground black pepper,to taste
directions
In a 4 quart or larger pressure cooker, heat oil over high heat. Add onion and saute until transparent. Add rice, stirring often, until lightly golden.
Add wine, tomatoes and broth. Stir to mix and keep stirring until the mixture reaches a boil. Stir in your choice of fresh herbs.
When the mixture is boiling,close lid and bring to high pressure. Cook for 7 minutes. Remove from heat and use quick Release Method.
Stir in asparagus slices and place lid back on cooker. Bring back to high pressure and cook for 2 minutes. Then use rapid pressure release method.
Remove the lid. Stir in Parmesan cheese and serve.
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nutrition data
321 calories, 10 grams fat, 47 grams carbohydrates, 9 grams protein per serving.
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