Risotto With Asparagus And Peas
Category: Pasta & Rice
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 small onion, diced
- 2 tablespoons butter
- 1 cup arborio rice
- 1/3 cup dry white wine
- 2 cups chicken stock
- 6 slender asparagus spears
- 1/2 cup green peas, fresh or frozen
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh flat leaf parsley, minced
- salt and pepper, to taste
Melt butter in a 6.4-qt. pressure cooker and add onion. Cook and stir over medium heat, about 2 minutes or until onion is translucent. Add rice, stir well to coat and cook 2 minutes. Slowly pour in wine and cook until it is evaporated. Add chicken stock. Cover pressure cooker and bring to full pressure. Reduce heat and cook for 8 minutes. Remove cooker from heat and let pressure come down naturally. Meanwhile, trim tough ends from asparagus and cut on bias into 1/2 inch pieces. Open pressure cooker and add asparagus, peas, Parmesan and parsley. Add salt and pepper to taste. Stir and serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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