Category
Main Dishes
Servings
8
Ingredients
- 1 T extra-virgin olive oil
- 1 T butter
-
½ c onions, small dice
-
½ c carrots, small dice
-
¼ c celery, small dice
- 2 cloves garlic, minced
- 2 T basil
- 2 c Arborio rice
-
½ c dry white wine
- 5 c chicken stock
- pinch of sea salt
-
½ lb asparagus, trimmed, 2-inch pieces
- 1 c peas
- 1 c zucchini, small dice
-
¼ c Parmesan cheese
-
½ c parsley, chopped (garnish)
Directions
Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add butter. When melted, add onions, carrots, celery, garlic, and basil. Sauté for 2 minutes.
- Add rice and cook for 3 minutes. Add white wine. Add a pinch of salt. Stir and cook for 2 minutes. Add chicken stock.
- Close and lock lid, set pressure cooker to "rice", adjust time to 5 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid and add asparagus, peas, and zucchini, and set pressure cooker to "sear". Press "start/stop". Bring to a simmer and simmer until asparagus is at desired tenderness. Stir in cheese. Garnish with parsley and serve.
