Pressure Cooker Asparagus Risotto

By Katecooks

Ingredients

• 1 lb fresh asparagus
• 1 tbs EVOO
• 2 tbs butter
• 1 tbs minced garlic
• 2 cups Arborio or Calrose rice
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 tsp lemon juice
• 1/4 cup Parmesan cheese, grated or shredded
• Salt and pepper to taste

Details

Preparation time 10mins
Cooking time 17mins

Preparation

Step 1

1. Trim about 1 1/2 to 2 in off bottom and discard. Trim 1 1/2 inch from top of asparagus and place tips into a microwave safe dish.

2. Chop the stalks into 1/2 lengths

3. Add the oil, butter and minced garlic to the cooker and set on high or brown with lid off, stirring constantly.

4. Add rice and asparagus stalks and stir constantly for 1 min.

5. Add remaining ingredients, except Parmesan cheese and asparagus tips. Lock lid and set to high, cook for 7 minutes

6. While risotto is cooking, add water to microwave dish with tips until completely submerged. Microwave 2-3 min until tips are tender but not mushy. Drain water.

7. When risotto is done, perform a quick release to release pressure. Stir in Parmesan cheese and tips. Salt and pepper to taste and serve immediately.