Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Slender asparagus

  2. 1 1/2 tablespoons 22ml Olive oil

  3. Salt - to taste

  4. 1 tablespoon 15ml Unsalted butter

  5. 1 cup 160g / 5.6oz Arborio rice

  6. 1/4 cup 59ml Dry white wine

  7. 2 1/4 cups 533ml Chicken-flavored vegetarian broth

  8. 1/2 cup 73g / 2.6oz Shredded smoked mozzarella cheese

  9. (or other smoked cheese)

  10. Freshly-ground black pepper - to taste

  11. Grated Parmesan cheese - for serving

Instructions Jump to Ingredients ↑

  1. Cut off the bottom third of the asparagus. Cut the remainder of the spears into 3/4-inch pieces and reserve. Finely mince the bottom third. Heat the oil with a dash of salt in the pressure cooker over high heat. Add the asparagus pieces. Cook uncovered over high heat, shaking the pan occasionally, until the asparagus is beginning to brown at the edges, 4 to 5 minutes. Remove from the cooker and set aside. (If your pressure cooker is lightweight aluminum, you will have better results browning the asparagus in a heavy skillet.)

  2. Let the pressure cooker cool for a minute, then add the butter. Return to medium heat and add the rice. Stir so it is well coated with butter. Add the wine and boil over high heat until it almost has evaporated. Add the minced asparagus stems and broth.

  3. Lock cover in place and bring up to high pressure. Reduce heat to stabilize pressure and cook for 6 minutes. Release pressure by running cold water over cover. Add reserved asparagus and smoked mozzarella cheese. Cover pressure cooker and let stand for 5 minutes. Season with salt and pepper to taste. Serve at once, with Parmesan cheese on the side.

  4. This recipe yields 4 to 6 servings.


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