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Risotto With Asparagus And Peas

Contributed by: Chris WebAdmin. of


  • 1 small onion, diced
  • 2 tablespoons butter
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 2 cups chicken stock
  • 6-7 slender asparagus spears
  • 1/2 cup green peas, fresh or frozen
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh flat leaf parsley, minced
  • Salt and pepper to taste


Melt butter in a 6.4-qt. T-Fal Sensor 2 pressure cooker and add onion. Cook and stir over medium heat, about 2 minutes or until onion is translucent. Add rice, stir well to coat and cook 2 minutes. Slowly pour in wine and cook until it is evaporated.

Add chicken stock. Cover pressure cooker and bring to full pressure. Reduce heat and cook for 8 minutes. Remove cooker from heat and let pressure come down naturally.

Meanwhile, trim tough ends from asparagus and cut on bias into 1/2 inch pieces.

Open pressure cooker and add asparagus, peas, Parmesan and parsley. Add salt and pepper to taste. Stir and serve hot.

Serving Size: Makes 4 Servings

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