Risotto Prima Vera

Author

NuWave

Servings

8

Category

Main Dishes

Ingredients

• 1 T extra-virgin olive oil
• 1 T butter
• ½ c onions, small dice
• ½ c carrots, small dice
• ¼ c celery, small dice
• 2 cloves garlic, minced
• 2 T basil
• 2 c Arborio rice
• ½ c dry white wine
• 5 c chicken stock
• pinch of sea salt
• ½ lb asparagus, trimmed, 2-inch pieces
• 1 c peas
• 1 c zucchini, small dice
• ¼ c Parmesan cheese
• ½ c parsley, chopped (garnish)

Directions

1. Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add butter. When melted, add onions, carrots, celery, garlic, and basil. Sauté for 2 minutes.
2. Add rice and cook for 3 minutes. Add white wine. Add a pinch of salt. Stir and cook for 2 minutes. Add chicken stock.
3. Close and lock lid, set pressure cooker to "rice", adjust time to 5 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and add asparagus, peas, and zucchini, and set pressure cooker to "sear". Press "start/stop". Bring to a simmer and simmer until asparagus is at desired tenderness. Stir in cheese. Garnish with parsley and serve.