Risotto With Asparagus And Peas
Contributed by: Chris WebAdmin. of RecipesNow.com
- 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