Best Pressure Cooker Asparagus Risotto Recipes

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS

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.

PRESSURE COOKER ASPARAGUS RISOTTO

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.

LEEK & ASPARAGUS RISOTTO IN A PRESSURE COOKER

Steps:

• In a pressure cooker, heat the olive oil and butter.
• Add the garlic and leeks, saute until soft.
• Add the rice, stir thoroughly and then add broth.
• Cover pressure cooker, and heat to high pressure.
• Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
• While risotto cooks, steam asparagus in water.
• When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
• Serve immediately.