nutritional information

Per SERVING:

  • Calories: 240
  • Protein: 8 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 41 g
  • Cholesterol: 4 mg
  • Sodium: 768 mg
  • Fiber: 2 g
  • Sugar: 4 g

Risotto with Asparagus and Peas

Risotto with Asparagus and Peas

Serves 8

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.

October 2005

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comments

What is vegan option to substitute parmesan cheese?

Susie - 2014-08-05 05:02:44

I have electronic pressure cooker. You can't turn down the heat while it's in pressure mode, as far as I'm aware. You certainly can't take it off the heat and put it in the sink until the pressure drops all the way down. I'll consult my user guide to see if there is a method of cooking risotto because this sounds like a tasty combination!

Nicole - 2014-07-30 14:04:20

I cut the recipe in half and added a fennel bulb,1 Tbsp of butter and some lemon juice. I steamed the fennel for 10 minutes, the asparagus for five. Then cooked the leek and garlic in oil in a frying pan a few minutes, added the rice and wine for two minutes. Then I threw all the ingredients in a RICE COOKER and walked away until it was done cooking. Then stirred in the vinegar, a bit of lemon juice, and butter. It was FANTASTIC!

Holly - 2010-02-25 22:17:29