asparagus-parmesan risotto
After watching cooking shows in which they served risotto, I knew I needed to find a recipe for it. This one is delicious and has been given a 'two thumbs up' by my family. The recipe might not take an hour to make, but the time is allowing for the Instant Pot to pressurize twice.
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yield
4 -6
prep time
5 Min
cook time
1 Hr
method
Pressure Cooker/Instant Pot
Ingredients For asparagus-parmesan risotto
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4 Tbspbutter, divided
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1 Tbspolive oil
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1onion, finely chopped
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1 1/2 cuncooked arborio rice
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1 tspsalt
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1/4 cwhite wine
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4 cvegetable broth
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2 1/2 cfresh asparagus pieces (about 1 inch)
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2/3 cfrozen peas
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1 cgrated parmesan cheese
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additional parmesan cheese, for garnish
How To Make asparagus-parmesan risotto
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1Press SAUTE on your Instant Pot; heat 3 Tbsp. butter and the oil. Add onion and stir 2 minutes or until softened. Add rice and stir 2 minutes or until rice is translucent. Stir in salt. Add wine. Cook and stir about 1 minute or until wine is evaporated. Add broth and mix well.
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2Secure lid and move pressure release valve to the SEALING position. Press MANUAL (or PRESSURE COOK). Cook for 5 minutes.
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3When cooking is complete, press CANCEL and do a quick release. Remove lid and stir in asparagus and peas. Secure lid again and place pressure release valve to the SEALING position. Cook at high pressure for 1 minute.
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4When cooking is complete, press CANCEL and use quick release. Stir in remaining 1 Tbsp. butter and 1 c. Parmesan cheese.
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5Serve immediately; garnish with additional cheese, if desired. Makes 4-6 servings.
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6NOTE: Be sure to allow time for pressurizing, at least 20 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Asparagus-Parmesan Risotto:
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