Leek Asparagus Risotto In A Pressure Cooker 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.

SPRING GREEN RISOTTO

Steps:

• Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
• When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

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.

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.

SEAFOOD RISOTTO WITH LEEK BROTH AND ASPARAGUS STEMS

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
• For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat. Add wine and cook until reduced. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.
• Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.

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.

ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO

Steps:

• Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.
• Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

ASPARAGUS-LEEK RISOTTO

Steps:

• Roast asparagus: place asparagus in a single layer on a baking s heet. Brush evenly with 1 T. olive oil; lightly sprinkle with salt and black pepper. Bake, uncovered, in 450-degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces; set aside all asparagus.
• While the asparagus is roasting, cook leeks in a large saucepan in 1 T. olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
• In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes in total).
• Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
• Stir in asparagus pieces, cheese, parsley, lemon zest, lemon juice, and pepper. Top with asparagus spears and lemon slices.