Asparagus Spring Risotto - pressure cooker recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 pound (500g) asparagus

4 cups (1L) water

1 tablespoon olive oil

1 medium red onion, chopped

2 cups (400g) arborio rice

¼ cup dry white wine

2 teaspoons salt

1 lemon wedge, squeezed (about ½ teaspoon of juice)

garnish: 1 tablespoon extra-virgin olive oil

Directions

Trim the asparagus by removing the woody stems and discarding them. Then slice the stems in small rondelles. Slice away the tips whole, and put aside.

To the pressure cooker add the asparagus stems and water.

Close and lock the lid of the pressure cooker.

For electric pressure cookers: Cook for 12 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.

When time is up, open the cooker by releasing the pressure through the valve.

Pour the contents of the pressure cooker (asparagus stock and stems) in a heat-safe measuring cup and measure 4 cups (1L) with a little extra (about ¼ or 60ml). This is your micro stock.

In the heated pressure cooker base add the onion and olive oil and swish everything around until the onions have begun to soften.

Add the rice and coat with the oil and onions (the rice will become slightly translucent), and then keep stirring until the kernels start drying and turning white again, about 2 minutes.

Splash in the wine and stir until all of the wine has evaporated.

Add the asparagus micro stock, asparagus tips and salt and mix everything gently scraping the base of the pressure cooker to ensure nothing is stuck there.

Close and lock the lid of the pressure cooker.

For electric pressure cookers: Cook for 6 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 6 minutes pressure cooking time.

When time is up, open the cooker by releasing the pressure through the valve.

Add a squeeze of lemon juice and mix well.

Serve with a swirl of your best extra-virgin olive oil.

Nutrition

• Serving Size: ¼th (about 1½ cups)
• Calories: 425.7
• Total Fat: 7g
• Cholesterol: 0.0mg
• Sodium: 1,165.6mg
• Total Carbohydrate: 79.6g
• Dietary Fiber: 4.1g
• Total Sugars: 0.0g
• Protein: 9.3g