Pressure Cooker Asparagus Risotto

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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