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Italian Risotto with Asparagus




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup Italian Arborio rice
1/4 cup dry white wine
1/4 cup dried tomatoes in olive oil, chopped
14 1/2 ounce chicken stock or vegetable broth
fresh herbs to season
1/4 cup freshly grated Parmesan cheese
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and peeled if necessary, cut in 1 inch slices
salt and freshly ground pepper to taste

In a 2 1/2 quart pressure cooker, heat oil over high heat. Add onion and saute until transparent. Add rice, stirring often, until lightly golden. Add wine, tomatoes and broth. Stir to mix and keep stirring until the mixture reaches a boil. Stir in your choice of fresh herbs. When the mixture is boiling, close lid and bring pressure to the first red ring. Immediately adjust heat to stabilize pressure at the first red ring. Cook for 7 minutes. Remove from heat and use cold water release method. Stir in asparagus slices and place lid back on cooker. Do not heat. The asparagus will steam in the cooker without added heat. Leave in cooker for 2 to 3 minutes or until the asparagus is tender. Remove the lid. Stir in Parmesan cheese and serve. Serves 4 to 6.



Recipe