Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Pressure Cooker Risotto With Asparagus And Peas
- add review
- #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.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
see more pressure cooker recipes
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!