Try this PRESSURE COOKER RISOTTO: ASPARAGUS AND PEA RISOTTO IN THE INSTANT POT recipe, or contribute your own.
Suggest a better description1. Turn the 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.
2. Add the garlic and sauté for about another minute.
3. Add the rice, and stir to coat in the butter and leek mixture
4. Add the wine, and cook until the liquid has almost all disappeared, about 1 minute.
5. 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.
6. After 6 minutes, use the quick release valve on your cooker to release the pressure.
7. 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.
To serve: place the risotto into bowls, add a squeeze of fresh lemon on top, some fresh parmesan cheese and a handful of arugula.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1521g) | ||
Recipe Makes: 1 | ||
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Calories: 1868 | ||
Calories from Fat: 166 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 41.5mg | 13 % | |
Sodium 1792.8mg | 62 % | |
Potassium 1222.9mg | 32 % | |
Total Carbohydrate 362.9g | 107 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 346.1g | ||
Protein 44.7g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1868
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