Asparagus and pea risotto in a pressure cooker, a spring first course perfect for an everyday lunch or for special occasions. A vegetarian recipe, simple and quick to prepare because it is made in the pressure cooker. Those who know me know I adore risottos in the pressure cooker, an alternative cooking method to the classic one, much more practical. It allows you not to give up the creaminess of a risotto even when you have little time to cook. My mother has been making it for some time and I learned from her.
If you haven’t tried it yet, I recommend you do because it’s very simple and, contrary to what one might think, the pressure cooker is absolutely not dangerous if used with the proper precautions found in the instruction manuals. The main thing to check is that the release valve is clean. Also, you should never exceed the maximum liquid level indicated in the cooker. After that, it’s all simple: just follow the recipe step by step and cook according to the cooking times of your own pot. The version I leave you today is vegetarian, with peas and asparagus. The first spring vegetables are starting to appear and this recipe is great for using them. If you like, you can enrich it with some saffron or add diced pancetta to brown together with the onion. Now, let’s go to the kitchen together, because the asparagus and pea risotto in a pressure cooker will be ready in a click!
If you are interested in other risotto recipes, also read:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 4 Minutes
- Portions: 2People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Spring, Easter
- Energy 365.90 (Kcal)
- Carbohydrates 48.36 (g) of which sugars 3.52 (g)
- Proteins 8.68 (g)
- Fat 13.48 (g) of which saturated 5.61 (g)of which unsaturated 2.75 (g)
- Fibers 3.11 (g)
- Sodium 1,430.49 (mg)
Indicative values for a portion of 324 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 3/4 cup frozen peas
- 9 oz asparagus
- 2 tbsp extra virgin olive oil
- 1/4 cup white onion, chopped
- 1/3 cup white wine
- 3 cups vegetable broth
- salt (to taste)
- pepper (to taste)
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
Tools
- Pressure cooker
- High-sided saucepan
- Cutting board
- Knife
Steps
First of all, prepare the vegetable broth and keep it warm. Then clean the asparagus by removing the tougher woody ends. Cut them into pieces and set aside. Then peel and chop the onion and sauté it in the open pressure cooker with the oil for a few minutes. Add the asparagus and peas and cook for a few minutes, stirring.
Next add the rice and toast it over high heat for a couple of minutes. Deglaze with the white wine and let the alcohol evaporate. Then add the broth, season with salt and close the pressure cooker. Bring it to maximum power and, from the first whistle, cook for 4 minutes on low heat.
Of course, cooking times are relative and depend on the type of pressure cooker you own. Once the cooking time has passed, release the steam gradually and open the cooker.
Stir in the butter and grated cheese. Mix well and serve with a grind of pepper.
Storage and tips for asparagus and pea risotto
The asparagus and pea risotto is best enjoyed immediately after cooking so it doesn’t lose its creaminess.
FAQ Questions and Answers for the asparagus and pea risotto
Can I prepare the risotto with an electric pressure cooker?
Of course, you can prepare the same recipe using an electric pressure cooker. Sear using the sauté function and cook with pressure cook. Then release the steam and stir in the butter and cheese as written in the recipe.
