Best 7 Pressure Cooker Asparagus Risotto Recipes

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

PRESSURE COOKER CURRIED PUMPKIN RISOTTO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in pumpkin, curry powder, rosemary, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. If desired, serve with additional minced rosemary., , Slow-cooker option: Heat oil in a 3- or 4-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low 3-4 hours or until rice is tender, stirring halfway through cooking.

PRESSURE COOKER ASPARAGUS RISOTTO

Steps:

• Wash the asparagus well in plain water.
• Hold each stalk at the base and at the tip and bend gently.
• It should break near the bottom.
• Discard the bottom part of the vegetable.
• It will be tough.
• Over low heat saute the onion in the olive oil until translucent (10-15 minutes).
• Add the rice and stir until it is coated and translucent around the edges.
• Add the garlic and stir until fragrant (1 or 2 minutes).
• Add the stock and orange juice and seal the cooker with its lid.
• Raise the heat to medium and set the pressure valve for 10 pounds.
• When the valve begins to rock, cook the risotto for seven more minutes before removing from the heat and allowing the pressure to dissipate.
• When you can open the cooker without burning yourself, add the asparagus and thyme.
• Stir quickly and replace the top.
• Allow the risotto to sit for about five more minutes before transferring to a serving bowl and stirring in the cheese.
• Pass more parmesan and a pepper mill with the risotto.
• Taste before salting since the cheese and the broth can be very salty.

INSTANT POT® ASPARAGUS RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
• Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

SLOW-COOKER ASPARAGUS-BARLEY RISOTTO

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
• Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
• Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.

LEEK & ASPARAGUS RISOTTO IN A PRESSURE COOKER

Steps:

• In a pressure cooker, heat the olive oil and butter.
• Add the garlic and leeks, saute until soft.
• Add the rice, stir thoroughly and then add broth.
• Cover pressure cooker, and heat to high pressure.
• Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
• While risotto cooks, steam asparagus in water.
• When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
• Serve immediately.

INSTANT POT® MUSHROOM RISOTTO

Steps:

• Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
• Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
• Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
• Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.