First of all, I have to thank my neighbor for reminding me that I even HAVE a pressure cooker! I love it when I use it, but am clearly guilty of "out of sight out of mind" syndrome!
Thanks to a recipe from Skinnytaste, I knew what I needed to make with some beautiful fresh asparagus that I had picked up at Trader Joes. However her recipe was the long version over the stovetop. So I found a similar recipe from "Bob Warden's Slow Food Fast" cookbook and combined the two and I think that worked about as perfectly as it could have!
Asparagus Risotto (Pressure Cooker Style!)
1 lb. fresh asparagus
1 Tbsp. olive oil
2 Tbsp. butter
2 cloves minced garlic
2 shallots, finely chopped (or one very large one as shown in the picture!)
2 cups Arborio rice
4 cups chicken broth
1 cup white wine (I used Sauvignon Blanc)
4 tsp. lemon juice
zest of 1/2 lemon
1 tsp. Borsari seasoning (or more to taste)
1/4 cup Parmesan cheese
1/4 cup flat leaf parsley, rough chopped
Wash the asparagus well and cut the tips off about the 1 1/2" length. Set aside. Cut the bottom stalks off at about 2" and discard. Cut the remaining stalks into 1/2" pieces and set aside separately from the tips.
I have a Cooks Essentials pressure cooker and it has a "brown" setting, so used that for the sauteeing steps. Heat the oil and butter and sauté the chopped shallots and minced garlic for about 2 minutes. Then add the uncooked rice and asparagus stalk pieces (the 1/2" pieces) and cook for a minute or so, stirring continuously.
|Waiting for the liquid ingredients and the pressure!|
Add the remaining ingredients with the exception of the Parmesan cheese, parsley and asparagus tips. Lock the pressure cooker, be sure the pressure is on high, and cook for 7 minutes.
While waiting for the pressure cooker, put the asparagus tips in a small bowl, cover with water and microwave on high for about 2 minutes. Drain immediately.
|So excited to actually get a photo of the "quick release" of the steam!|
|Creamy risotto almost ready to be eaten...|
|Chopped parsley and shaved parmesan|
This is incredibly creamy and good. Will serve approximately 6.
|Adorned with the asparagus tips|
|And the final touch - more shaved parmesan and parsley for color!|
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