Pressure Cooker Asparagus Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 large sweet onion, coarsely chopped
• 1 cup arborio rice
• 3 -4 cloves garlic, finely chopped
• 2 3/4 cups vegetable stock (canned is fine)
• 1/4 cup fresh orange juice
• 2 -3 tablespoons fresh thyme leaves
• 1 lb thin fresh asparagus, cleaned 1/2 inch pieces
• 1/2 cup grated good quality parmesan cheese, plus extra for sprinkling at the table

Recipe

• 1 wash the asparagus well in plain water.
• 2 hold each stalk at the base and at the tip and bend gently.
• 3 it should break near the bottom.
• 4 discard the bottom part of the vegetable.
• 5 it will be tough.
• 6 over low heat saute the onion in the olive oil until translucent (10-15 minutes).
• 7 add the rice and stir until it is coated and translucent around the edges.
• 8 add the garlic and stir until fragrant (1 or 2 minutes).
• 9 add the stock and orange juice and seal the cooker with its lid.
• 10 raise the heat to medium and set the pressure valve for 10 pounds.
• 11 when the valve begins to rock, cook the risotto for seven more minutes before removing from the heat and allowing the pressure to dissipate.
• 12 when you can open the cooker without burning yourself, add the asparagus and thyme.
• 13 stir quickly and replace the top.
• 14 allow the risotto to sit for about five more minutes before transferring to a serving bowl and stirring in the cheese.
• 15 pass more parmesan and a pepper mill with the risotto.
• 16 taste before salting since the cheese and the broth can be very salty.