Contributed by: Chris WebAdmin. of RecipesNow.com
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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