Risotto with Shrimp and Asparagus

By mrstaylor

Ingredients

• 2 tbsp olive oil
• 1 1/2 cups Arborio Rice
• 1 jar risotto starter
• Zest of 1 lemon
• 3 cups chicken broth
• 1 lb large shrimp, peeled, deveined and cut in half lengthwise
• 1 lb asparagus, ends trimmed spears cut on the bias into 1 inch pieces and blanched until crisp-tender
• 2 tbsp unsalted butter
• 2 oz Parmigiano-Reggiano cheese grated

Preparation

Step 1

In a 6 1/2 quart pressure cooker over medium heat, warm the olive oil. Add the rice adn cook, stirring constantly, until the grains are lightly toasted, about 3 minutes. Add the risotto starter, lemon zest and broth close and lock the lid and bring the cooker up to a high pressure over high heat, then transfer the cooker to a burner over medium-low heat and cook for 6 minutes.

Remove the cooker from the heat and quickly release the pressure according to the manufacturers instructions.

Remove the lid and add the shrimp and asparagus. Stir until the shrimp turn pink and opaque, about 1 minute. Stir in the butter and cheese and serve immediately.