RISOTTO with Asparagus

By akselden

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 6 cups chicken stock, warmed
• 2 Tbs. unsalted butter
• 1 cup grated Parmigiano- Reggiano cheese
• 6 thin slices prosciutto, cut into 1/4" strips
• 1 tsp. dried basil
• 1/2 lb. asparagus, cooked until tender, cut into 11" pieces

Preparation

Step 1

Salt and freshly ground pepper Set electric pressure cooker to brown; warm oil.

Add onion; cook until softened, about 4 min. Add rice; stir to coat grains with oil, about 3 min. Add wine; stir until absorbed.

Add 5 cups stock, cover and cook 12 min. according to manufacturer's instructions, Release pressure, remove lid and stir. Add more stock if needed so rice is thick and creamy.

Stir in butter, cheese, prosciutto, basil and asparagus. Season with salt and pepper. Serve.