Spring Risotto {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:

3 Large Shallots; Chopped

3 Cups Aborio Rice

4-5 Cups Low Sodium Chicken Stock

1 Cup White Wine + 2tbsp White Wine for shallots

1 Cup Frozen Peas

2 Cups Asparagus; chopped

2 Cups Baby Spinach Leaves

Garnish:

Chopped Chives

Shredded Parmesan Cheese

Press the START button the pressure cooker to start the heating element for the browning function.  Add a tablespoon of olive oil into the pot.  Put the chopped shallots into the pot and sauté it for about 1-2 minutes.  Add salt and pepper to taste, then add the 2tbsp of white wine to it.  Cook for 2-3 more minutes, then press the CANCEL button on the pressure cooker to turn it off.

There is no need to rinse or wash the rice.  Simply put the rice into the main cooking pot of the pressure cooker with the shallots.  Add the cup of wine and 4 cups of the stock to the rice.  Give it a quick stir.  Shut the lid and turn it to lock it into position.  Set the pressure valve to Airtight.

Now you can either just press the Rice & Risotto button on your machine, or you can program it to cook for 10-minutes.

When the cooking cycle is complete, release all the pressure by turning the pressure valve to exhaust.  Now the lid will turn and unlock.  Allow the Keep Warm function to stay on for this part just for a few minutes.  Check the consistency of the risotto.  If it’s too sticky and dry, add more stock or wine and give it a good mix.  The rice should be tender but still retain its shape.  Add salt and pepper to taste.  Throw in the asparagus, frozen peas and spinach leaves.  Fold them into the rice.  Shut the lid and using the warm function to heat and cook all the vegetables.  It will take approximately 3-5 minutes.

Open the lid and check on the veggies.  Add the Parmesan cheese and chopped chives when it’s ready to serve.  The longer it sits in the Keep Warm function, the more the risotto will start turning mushy.  So I highly recommend serving it immediately.