Main Dishesbluejeanchef
Risotto with Asparagus and Peas - Pressure Cooker Version
If you're looking for a quick and easy meal with all the flavors of Spring, look no farther! This risotto with asparagus and peas will fit the bill perfectly, whether you make it in the pressure cooker or on the stovetop.
👥 4 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 10 min🔥 Cook: 12 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Pre-heat the pressure cooker using the Brown or Sauté setting.
2
Add 1 tablespoon of the butter and sauté the asparagus for 3 to ⏱️ 4 minutes until crisp-tender. Season with salt and freshly ground black pepper, transfer the asparagus to a bowl and set aside.
salt and freshly ground black peppersalt1 teaspoon
3
Add the remaining butter, shallots and garlic to the cooker. Sauté for ⏱️ 1 minute. Add the Arborio rice and salt and sauté for another few minutes to toast the rice. Stir in the white wine, stock and sprigs of thyme.
garlic (minced)1 cloveunsalted butter (divided)2 tablespoonssalt and freshly ground black peppersalt1 teaspoon
4
Pressure-cook on HIGH for ⏱️ 7 minutes.
5
Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
6
Stir in the sautéed asparagus, peas and lemon juice. Let the risotto rest for ⏱️ 5 minutes to heat up the vegetables. Stir in the lemon zest and Parmesan cheese. Season with salt and freshly ground black pepper. Transfer to serving bowls and sprinkle the chopped parsley on top.
salt and freshly ground black peppersalt1 teaspoon
Nutrition Facts
calories
425 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
6 g
sugar Content
6 g
sodium Content
1511 mg
protein Content
11 g
trans Fat Content
1 g
cholesterol Content
19 mg
carbohydrate Content
72 g
saturated Fat Content
5 g
unsaturated Fat Content
3 g
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