Pressure Cooker Asparagus and Shrimp Rice, quick, delicate, and delicious. For this recipe, I used lactose-free butter, but it can always be replaced with extra virgin olive oil. If you have a little time to spare, although it’s not necessary, remove the tips from the asparagus and boil them separately for three minutes, then quickly run them under cold water. They will be nice for decorating the dish, especially if you have guests to serve this delightful dish to, perhaps for Easter lunch. I used frozen shrimp to speed up the preparation, but if you have time available, purchase fresh ones for a more intense flavor. Obviously, calculate the waste well, otherwise, they will weigh less than the recipe requires. For those who are afraid of using a 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: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 1 and 1/2 cups Carnaroli rice
- 10 and 1/2 oz asparagus
- 10 and 1/2 oz frozen shrimp
- 3 tbsps butter
- 1 clove garlic
- 1 packet saffron
- 1/2 cup dry white wine
- 3 and 1/2 cups water
- to taste grated Parmesan cheese optional
Tools
- 1 Pressure cooker
- 2 Small pots
- 1 Paper towels
Preparation
Clean and wash the asparagus thoroughly, leaving them to soak for about 5 minutes. Then rinse them under running water and dry them well. Once the shrimp have thawed in the refrigerator, use a toothpick or a pointed knife to remove the intestine and wash them quickly. Drain and pat dry with paper towels to remove all excess water.
In the pressure cooker, place a whole clove of garlic, the butter, or the same amount of extra virgin olive oil, and let it slightly brown. After cutting the asparagus into small pieces, 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, also add the warm water in which the saffron has been dissolved. Lightly salt and stir.
At this point, close the pot hermetically, lower the valve lever and turn the heat to maximum. When you hear a loud hiss, lower it to a minimum and let it cook for about 7/8 minutes (adjust the cooking by reading the minutes on the rice package, always calculating half of it). Once the necessary time has passed, turn off the heat and gently lift the valve lever to release all the steam. Adjust the salt, mix as if to cream, and serve immediately. If the rice is too liquid, cook for another minute, but not too much, as it still needs to remain creamy.
Finally, decorate with the asparagus tips (if you have set them aside and blanched them for 3 minutes) and a drizzle of raw extra virgin olive oil.
Serve our Pressure Cooker Asparagus and Shrimp Rice hot, and if desired, sprinkle it with grated Parmesan cheese.
Tips
The asparagus and shrimp rice can be perfectly stored in the refrigerator for at least two days, but in an airtight container.
We can also freeze it, and after thawing it slowly again in the refrigerator, we can reheat it in the microwave or place it in a baking dish to create a pie.
