Ingredients:
1/2 pound fresh asparagus, trimmed
4 tablespoons unsalted butter
1/2 cup chopped onion
2 teaspoons chopped garlic
3/4 cups carnaroli or arborio rice
1/2 cup dry white wine
1 3/4 cup chicken stock
1 strip of lemon peel
salt and freshly ground pepper
grated rind from 1 lemon
1/3 cup grated Parmesan cheese
Directions:
- Place the cleaned stalks of asparagus into the cooker. Add 1/4 - 1/2 cup water according to the size of your pressure cooker. Add salt. Cover and bring to high pressure. Cook 30 seconds to 1 minute, according to the thickness of the asparagus. Quick release and remove the asparagus to a plate. You may blanch them to hold the color. When cool, cut into small pieces and set the tips aside for garnishing.
- Choose the proper size pressure cooker that will accommodate the amount you will be making. Heat the butter and saute the onion and garlic until softened. Add the rice and thoroughly coat it with the butter. Add the wine and reduce until it is absorbed. Add the stock and lemon peel. Stir the mixture well.
- Turn the heat to high and lock the lid in place. Bring to high pressure and adjust the heat to maintain pressure. Cook for 6 minutes. Quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture. Discard the lemon peel. Stir in the grated lemon rind and Parmesan cheese. Fold in the asparagus. Garnish with the tips of asparagus.
Notes:
A lovely spring offering, lemon risotto is delicious with seafood or poultry.
Arlene Ward
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