Risotto with Asparagus and Peas
Once you've discovered how easy it is to cook risotto in a pressure cooker—which traditionally requires constant stirring for half an hour or more—you'll want to make it all the time.
- 1 Tbs. olive oil
- 1 large leek or one medium-sized yellow onion, chopped (about 1 ½ cups)
- 1 ½ cups Arborio rice
- 1⁄2 cup dry white wine or vermouth
- 4 cups low-sodium vegetable broth
- 1 tsp. salt
- 1 lb. asparagus, trimmed and cut into 1-inch pieces, tips set aside
- 1 cup frozen peas
- ½ cup Parmesan cheese
- 2 tsp. balsamic vinegar
- ¼ cup chopped fresh parsley, optional
1. Heat oil in pressure cooker over medium heat. Add leek and sauté 3 minutes. Stir in rice. Add wine, and cook 1 minute over high heat, or until wine evaporates, stirring constantly. Stir in broth and salt.
2. Lock lid in place. Bring cooker to high pressure over high heat. Reduce heat, and cook 4 minutes at high pressure. Remove from heat, and place cooker in sink under cold running water 2 to 3 minutes to reduce pressure. Remove lid, tilting cooker away from you to let steam escape.
3. Return pressure cooker to stove. Add asparagus pieces, and continue to cook risotto over medium-high heat, 3 minutes, stirring constantly. Fold in asparagus tips and peas, and cook 1 minute more, or until risotto is creamy. Stir in Parmesan and vinegar.
4. Ladle risotto into large shallow bowls; garnish with parsley, if desired.