Best Leek Asparagus Risotto In A Pressure Cooker Recipes

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PRESSURE COOKER ASPARAGUS RISOTTO



Pressure Cooker Asparagus Risotto image

I've never tried this recipe. I found it with the new pressure cooker I got for Christmas. Who has hours to make it the old fashioned way for a week night dinner? Making risotto is one of the best applications around for a pressure cooker. But, before you begin, be sure to read all the instructions that came with your cooker and follow the safety precautions.

Provided by TishT

Categories     Short Grain Rice

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 large sweet onion, coarsely chopped
1 cup arborio rice
3 -4 cloves garlic, finely chopped
2 3/4 cups vegetable stock (canned is fine)
1/4 cup fresh orange juice
2 -3 tablespoons fresh thyme leaves
1 lb thin fresh asparagus, cleaned 1/2 inch pieces
1/2 cup grated good quality parmesan cheese, plus extra for sprinkling at the table

Steps:

  • Wash the asparagus well in plain water.
  • Hold each stalk at the base and at the tip and bend gently.
  • It should break near the bottom.
  • Discard the bottom part of the vegetable.
  • It will be tough.
  • Over low heat saute the onion in the olive oil until translucent (10-15 minutes).
  • Add the rice and stir until it is coated and translucent around the edges.
  • Add the garlic and stir until fragrant (1 or 2 minutes).
  • Add the stock and orange juice and seal the cooker with its lid.
  • Raise the heat to medium and set the pressure valve for 10 pounds.
  • When the valve begins to rock, cook the risotto for seven more minutes before removing from the heat and allowing the pressure to dissipate.
  • When you can open the cooker without burning yourself, add the asparagus and thyme.
  • Stir quickly and replace the top.
  • Allow the risotto to sit for about five more minutes before transferring to a serving bowl and stirring in the cheese.
  • Pass more parmesan and a pepper mill with the risotto.
  • Taste before salting since the cheese and the broth can be very salty.

RISOTTO IN A PRESSURE COOKER



Risotto in a Pressure Cooker image

This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass

Provided by RSHDiva

Categories     Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons sweet butter
1 tablespoon olive oil
1/3 cup finely minced onion
1 1/2 cups arborio rice
3 1/2-4 cups chicken stock
1 cup grated gruyere cheese (4 oz)
1/4 cup grated parmesan cheese
salt, if desired

Steps:

  • Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
  • Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
  • NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
  • For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
  • Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
  • Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.

Nutrition Facts : Calories 568.6, Fat 22.6, SaturatedFat 11.1, Cholesterol 56.8, Sodium 488.7, Carbohydrate 68.4, Fiber 2.3, Sugar 4, Protein 20.8

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS



Pressure-Cooker Risotto with Shrimp and Asparagus image

This speedy method of making risotto works every time! -Kim Gray, Davie, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons olive oil
9 garlic cloves, minced, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 tablespoons unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

PRESSURE COOKER PORCINI RISOTTO



Pressure Cooker Porcini Risotto image

This recipe, adapted from the slow-cooking maven Lorna Sass, proves that pressure cookers shouldn't be associated with overcooked food. The rice turns out perfectly in the end, and you save a lot of time and effort. It's finished off with peas for a bit of color, and the usual cheese, salt and pepper. It's a meal that will justify buying that pressurized pot.

Provided by Mark Bittman

Categories     dinner, lunch, weekday, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil or butter
1/2 cup finely chopped onions
1 1/2 cups arborio rice
1/2 cup dry white wine or dry vermouth
3 to 3 1/2 cups chicken or vegetable broth
1 ounce dried porcini, broken into bits
1 cup frozen peas
1/2 cup grated Parmesan, plus more to pass at the table
Salt and freshly ground pepper to taste
2 tablespoons chopped parsley, for garnish

Steps:

  • Heat the oil over high heat in a 2 1/2-quart or larger stovetop pressure cooker, or in an electric pressure cooker using the sauté function. Add the onions, and cook for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.
  • Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.
  • Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape. If using an electric cooker, cook at high pressure for 4 minutes. Manually release the pressure.
  • Set the cooker over medium-high heat or turn on the sauté function, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (if the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)
  • Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 4 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 853 milligrams, Sugar 3 grams

LEEK, BACON, AND PEA RISOTTO



Leek, Bacon, and Pea Risotto image

This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 9

2 leeks, white and light-green parts only
12 cups (96 ounces) low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 cups Arborio rice
1 cup dry white wine
3/4 cup frozen peas (optional)
1/2 cup finely grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
  • Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
  • Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.

Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g

ASPARAGUS-LEEK RISOTTO



Asparagus-Leek Risotto image

Make and share this Asparagus-Leek Risotto recipe from Food.com.

Provided by JackieOhNo

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb asparagus, trimmed
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 1/2 cups sliced leeks (white and light green parts only)
1 cup arborio rice or 1 cup short-grain rice
3 cups chicken broth
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon freshly ground coarse black pepper
1 lemon, sliced

Steps:

  • Roast asparagus: place asparagus in a single layer on a baking s heet. Brush evenly with 1 T. olive oil; lightly sprinkle with salt and black pepper. Bake, uncovered, in 450-degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces; set aside all asparagus.
  • While the asparagus is roasting, cook leeks in a large saucepan in 1 T. olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
  • In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes in total).
  • Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
  • Stir in asparagus pieces, cheese, parsley, lemon zest, lemon juice, and pepper. Top with asparagus spears and lemon slices.

Nutrition Facts : Calories 349.9, Fat 10.8, SaturatedFat 2.8, Cholesterol 7.3, Sodium 720.9, Carbohydrate 52.3, Fiber 5.1, Sugar 3.1, Protein 13

PRESSURE COOKER RISOTTO WITH VEGETABLES DU JOUR



Pressure Cooker Risotto With Vegetables Du Jour image

This is a good recipe to use up those extra vegetables you have in your fridge at the end of a long week. It's super fast and always gives good results. The long way is better (isn't it always?), but this method will work in a pinch. One word of caution: I have tried being super lazy and putting raw veggies in the cooker with the rice initially but the results are pretty mushy. It's definitely worth the extra effort to steam the veggies in the microwave or steamer and add them when the rice is done.

Provided by Eat Your Vegetables

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup shallots or 1/2 cup onion, finely chopped
1 1/2 cups arborio rice
3 1/2-4 cups vegetable stock
1/4 teaspoon saffron thread (optional)
1 teaspoon salt
1 1/2-2 cups vegetables, cooked (broccoli, mushrooms and asparagus are all good choices)
2 -3 tablespoons fresh parsley, minced
1/2 cup parmesan cheese, freshly grated (optional, but recommended)
1 -3 tablespoon lemon juice, freshly squeezed (optional)
1 -3 teaspoon balsamic vinegar (optional)
fresh ground pepper

Steps:

  • Heat the oil in the cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add the rice, stirring to coat with the oil. Add 3 1/2 cups of the stock (careful with the sputtering oil), the saffron, and the salt.
  • Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Stir in the vegetables, parsley and Parmesan (if using). If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the vegetables are throughly heated. Stir in lemon juice or vinegar (if using) and pepper. Serve immediately in shallow soup bowls.

Nutrition Facts : Calories 359.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 11, Sodium 776.6, Carbohydrate 61.6, Fiber 2.4, Sugar 0.6, Protein 9.9

MUSHROOM RISOTTO IN PRESSURE COOKER



Mushroom Risotto in Pressure Cooker image

Make and share this Mushroom Risotto in Pressure Cooker recipe from Food.com.

Provided by CJ139022

Categories     Short Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 tablespoons olive oil
4 tablespoons butter, divided
1 medium onion, diced
2 garlic cloves, minced
8 ounces portabella mushrooms, sliced
1 1/2 cups arborio rice or 1 1/2 cups risotto rice
4 cups chicken broth
1 -1 1/2 cup fresh grated parmigiano-reggiano cheese

Steps:

  • In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
  • Add onion and garlic. Saute until translucent.
  • Add portabella and rice. Stir until rice is coated with oil.
  • Add Chicken broth.
  • Cover and cook under high pressure for 7 minutes.
  • Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

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