Apr 19 2010
Risotto Primavera
This risotto primavera recipe has a bit of a twist. It is cooked in a pressure cooker. The rice turns out nice and soft.
If you don’t have a pressure cooker, cook the risotto the usual way, by gradually adding the chicken stock and letting it cook in before adding another large spoonful
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups arborio rice
4 cups hot chicken stock
- salt –
1 lb asparagus, cut in pieces
1/4 lb sliced prosciutto, chopped
1 cup peas
4 green onions, sliced
1/4 cup fresh basil, chopped
2 cups parmesan cheese, freshly grated
In a pressure cooker; heat oil over medium heat. Add onion and garlic and cook for 2 minutes. Stir in rice to coat well. Stir in 3 1/2 cups (875 ml) stock.
Lock lid in place, bring to high pressure over high heat. Lower heat just enough to maintain high pressure, cook for 5 minutes. Quickly reduce pressure. Remove lid carefully.
Stir in asparagus and half of prosciutto. Cook over medium heat, stirring constantly and adding more stock if needed to keep it soupy for 5 minutes or until rice is tender but slightly firm and mixture is creamy. Stir in peas and green onions. Cook, stirring, for 2 minutes.
Stir in half of basil, remaining prosciutto and 1 1/2 cups (375 ml) cheese. Season with salt and pepper to taste. Sprinkle with remaining basil and cheese.
Serve
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