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Asparagus and Pea Risotto Recipe

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This recipe for Asparagus and Pea Risotto is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp butter
1 leek, thinly sliced
3 cloves garlic, minced
2 cups arborio rice
1/2 cup white wine
4 1/2 cups vegetable broth
1/2 cup parmesan cheese
1 Tbsp butter
1 cup peas
1 cup asparagus, cut into 1inch lengths
Directions:
Directions:
Turn the Instant Pot to sauté. Once hot, add the butter and melt. Add in the leeks, along with a good pinch of salt. Sauté over medium heat for about 5 minutes, until translucent.

Add the garlic and sauté for about another minute.

Add the rice, and stir to coat in the butter and leek mixture

Add the wine, and cook until the liquid has almost all disappeared about 1 minute.

Add 4 cups of the stock (set aside the extra 1/2 cup). Pop on the pressure cooker lid, turn the pot to high pressure for 6 minutes. After 6 minutes, use the quick release valve on your cooker to release the pressure. Remove the lid and add in the extra stock, parmesan, 1 tbsp butter, peas and chopped asparagus. Add salt and pepper to taste, stir to combine and then pop on the lid for about a minute to allow the peas and asparagus to heat through.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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