Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
I made this the other night and paired it with Lemon Chicken Tenders. My BF was really impressed with the risotto and said it was a keeper.