PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS
This speedy method of making risotto works every time! -Kim Gray, Davie, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
PRESSURE-COOKER SHRIMP AND SAFFRON RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, fennel seeds, the 1 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in vermouth and chicken broth.
- Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
- Carefully remove the lid--the risotto will look a bit soupy at this point. Stir in the shrimp and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes. Season with additional salt and pepper, to taste.
INSTANT POT® ASPARAGUS RISOTTO
This creamy asparagus risotto looks and tastes decadent, but it's surprisingly easily made in the Instant Pot®!
Provided by fabeveryday
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
- Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.
Nutrition Facts : Calories 611.4 calories, Carbohydrate 81.3 g, Cholesterol 76.2 mg, Fat 23.1 g, Fiber 3.6 g, Protein 14.5 g, SaturatedFat 14.1 g, Sodium 1498.2 mg, Sugar 4.5 g
LEEK & ASPARAGUS RISOTTO IN A PRESSURE COOKER
Using a pressure cooker makes risotto a quick and easy meal that looks and tastes like it took hours! This is a delightful recipe - for something a little different, try adding fresh spinach with the asparagus, or mushrooms with the leeks.
Provided by Spinning Ninny
Categories One Dish Meal
Time 40m
Yield 4-6 1 C servings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pressure cooker, heat the olive oil and butter.
- Add the garlic and leeks, saute until soft.
- Add the rice, stir thoroughly and then add broth.
- Cover pressure cooker, and heat to high pressure.
- Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
- While risotto cooks, steam asparagus in water.
- When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 515, Fat 18.9, SaturatedFat 9, Cholesterol 39, Sodium 527.8, Carbohydrate 67, Fiber 3.3, Sugar 2, Protein 18.2
RISOTTO WITH ASPARAGUS RICE COOKER 2008
Make and share this Risotto With Asparagus Rice Cooker 2008 recipe from Food.com.
Provided by andypandy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Note: When I say 2 cups of rice, this is calculated at the measure size that comes with your cooker which are two measures that is 3/4 of a reg measure cup. So Rice needed for this recipe is 1 1/2 cups in a regular measuring cup.
- Measure out the rice and rinse with cold water well.
- Add thefirst 7 ingredients together ( except for the cheese) in the rice cooker.
- Close lid and press cook lever down.
- When the rice cooker switches to warm, add the grated fresh parmesan cheese.Stir in well.
- Serve.
Nutrition Facts : Calories 563.1, Fat 13.5, SaturatedFat 7.5, Cholesterol 36.3, Sodium 835.5, Carbohydrate 89.3, Fiber 4.3, Sugar 4.4, Protein 19
LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP
Make and share this Lemony Risotto With Asparagus and Shrimp recipe from Food.com.
Provided by Realtor by day
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
- Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
- Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
- Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).
PRESSURE COOKER ASPARAGUS RISOTTO
I've never tried this recipe. I found it with the new pressure cooker I got for Christmas. Who has hours to make it the old fashioned way for a week night dinner? Making risotto is one of the best applications around for a pressure cooker. But, before you begin, be sure to read all the instructions that came with your cooker and follow the safety precautions.
Provided by TishT
Categories Short Grain Rice
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Wash the asparagus well in plain water.
- Hold each stalk at the base and at the tip and bend gently.
- It should break near the bottom.
- Discard the bottom part of the vegetable.
- It will be tough.
- Over low heat saute the onion in the olive oil until translucent (10-15 minutes).
- Add the rice and stir until it is coated and translucent around the edges.
- Add the garlic and stir until fragrant (1 or 2 minutes).
- Add the stock and orange juice and seal the cooker with its lid.
- Raise the heat to medium and set the pressure valve for 10 pounds.
- When the valve begins to rock, cook the risotto for seven more minutes before removing from the heat and allowing the pressure to dissipate.
- When you can open the cooker without burning yourself, add the asparagus and thyme.
- Stir quickly and replace the top.
- Allow the risotto to sit for about five more minutes before transferring to a serving bowl and stirring in the cheese.
- Pass more parmesan and a pepper mill with the risotto.
- Taste before salting since the cheese and the broth can be very salty.
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