Risotto with Spring Vegetables

By SewingDragonfly

From The Ultimate Pressure Cooker Cookbook by Tom Lacalamita

This vegetable packed risotto is a delicious lunch

Ingredients

• 2 T. olive oil
• 1 clove garlic, peeled and minced
• 1/2 cup shelled fresh or frozen peas
• 1/4 lb. asparagus spears, trimmed and cut into 1” lengths
• 1 small zucchini, trimmed and cut into 1/4” dice
• 2 vine ripened plum tomatoes, peeled, seeded and finely chopped or 2 canned plum tomatoes, seeded and finely chopped
• 2 1/2 cups chicken or vegetable stock
• 2 T. minced parsley
• 3 T. unsalted butter
• 1 small onion, finely chopped
• 1 cup Italian Arborio or other short-grain rice
• 1/4 cup dry white wine
• 1/3 cup freshly grated Parmesan cheese
• 1/8 tsp. freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Heat the olive oil in a medium-sized skillet over medium-high heat. Add the garlic and saute’ 30 seconds. Add the vegetables and saute’ 5 minutes, stirring frequently. Add ½ cup of the stock and cook until the vegetables are tender. Uncover and bring to a boil to reduce the stock. Add the parsley. Remove from heat, cover and set aside.

Heat 2 T. of the butter in the pressure cooker over medium-high heat. Add the onion and saute’ 4 to 5 minutes, or until soft. Stir frequently so that the onion does not brown. Add the rice and saute’, stirring often, until lightly golden. Add the white wine and the remaining 2 cups stock. Stir well.

Position the lid and lock in place. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 7 minutes. Remove from the heat and lower the pressure using the cold water release method.

Open the pressure cooker. Stir in the sautéed vegetables, the remaining tablespoon butter, the Parmesan cheese and the black pepper. Let the risotto sit in the pressure cooker until the butter and cheese have melted. Stir one more time and serve at once with additional Parmesan, if desired.