Pressure Cooker Asparagus Shrimp Rice, quick, delicate, and delicious. For this recipe, I used lactose-free butter, which can always be replaced with extra virgin olive oil. If you have a little extra time, but it’s not necessary, remove the tips from the asparagus and boil them separately for three minutes, immediately running them under cold water. They will be nice for decorating the plate if you have guests to serve this delicious dish to, perhaps for Easter lunch. I used frozen shrimp to speed up the preparation, but if you have time, buy fresh ones for a more intense flavor. Of course, calculate the waste well; otherwise, they will weigh less than the recipe requires. For those afraid of using the pressure cooker, I recommend reading the following article: The pressure cooker and its use.
If you like rice and the pressure cooker, don’t miss the next recipes:
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 1 1/2 cups Carnaroli rice
- 10 oz asparagus
- 10 oz frozen shrimp
- 3 tbsp butter
- 1 clove garlic
- 1 packet saffron
- 1/2 cup dry white wine
- 3 1/3 cups water
- as needed grated Parmesan optional
Tools
- 1 Pressure Cooker
- 2 Small Pots
- 1 Paper Towels
Preparation
Clean and thoroughly wash the asparagus, soaking them for about 5 minutes. Then rinse them under running water and dry well. Once the shrimp have been thawed in the fridge, remove the intestine with a toothpick or pointed knife and wash them quickly. Drain and pat them dry with paper towels to remove all excess water.
In the pressure cooker, place a whole garlic clove, the butter, or the same amount of extra virgin olive oil, and lightly sauté. After cutting the asparagus into small rings, add them to the pressure cooker along with the shrimp.
Add the rice and let it toast for a minute or two. After deglazing with the warm white wine, add the hot water in which the saffron has been dissolved. Lightly salt and stir.
At this point, close the pressure cooker tightly, lower the valve lever, and increase the heat to maximum. When you hear a loud whistle, reduce to the lowest setting and cook for about 7/8 minutes (refer to the cooking time on the rice package, always counting half of it). After the necessary time, turn it off and gently raise the valve lever to release all the steam. Adjust the salt, stir as if to cream, and serve immediately. If the rice is too liquid, cook it for another minute, but not too much because it should remain creamy.
Finally, decorate with the asparagus tips (if you set them aside and blanched for 3 minutes) and a drizzle of raw extra virgin olive oil.
Serve the Pressure Cooker Asparagus Shrimp Rice very hot and, if desired, sprinkle with grated Parmesan.
Tips
The asparagus and shrimp rice can be perfectly stored in the refrigerator for at least two days, but in an airtight container.
It can also be frozen, and after being thawed slowly in the refrigerator, it can be reheated in the microwave or placed in a baking dish to create a puff pastry.
