White Asparagus Risotto

October 15, 2019

Servings: 4-6

Prep: 10 min

Cook: 10 min

Total: 20 min

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Take the stress out of making risotto from scratch! Pressure cooking the rice for this dish results in such a tender, creamy preparation, you'll never look at this dish the same way.

By: A Wholesome New World

Ingredients

• 1 TBSP olive oil or butter
• 1/2 cup finely chopped onions
• 10 spears white asparagus, peeled, trimmed and sliced into 1/4 inch pieces on the bias (you could also substitute green asparagus)
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2.5 cups chicken broth
• 1/4 cup grated Parmesan, plus more for serving
• 1-2 TBSP whole milk ricotta cheese
• Salt and freshly ground pepper to taste
• 2 tablespoons chopped parsley, for garnish
• 1 tbsp truffle oil, optional

Directions

• Step 1 Heat the oil over high heat in your pressure cooker using the sauté function. Add the onions and asparagus, and cook for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly so the rice won’t stick together.
• Step 2 Stir in the wine and continue to cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in the broth, making sure you scrape up any rice that might be sticking to the bottom of the cooker.
• Step 3 Lock the lid in place and cook at high pressure for 4 minutes. Stop and manually release the pressure by twisting the valve carefully.
• Step 4 Turn on the sauté function again and stir vigorously. The risotto will look fairly soupy at this point, but don’t worry! Stir every minute or so as the risotto boils, until the mixture thickens and the rice is tender but still chewy, no more than 4 minutes. (If the mixture becomes dry before the rice is done, stir in an extra 1/2 cup of broth.) The finished risotto should be slightly runny, it will continue to thicken as it sits on the plate
• Step 5 Turn off the heat. Stir in the Parmesan and ricotta and then season with salt and pepper to taste. Serve immediately, drizzled with truffle oil (how can you resist?!) and garnished with a little fresh parsley.

If I told you that this risotto took only EIGHT minutes to cook, I doubt you’d really believe me. But thanks to the Insant Pot, anything is possible. For those of you who are skeptics about the IP, it’s probably one of the best kitchen investments I’ve made in the last few years – and that’s saying a lot. It really does do everything. It’s a slow cooker, steamer, and pressure cooker all in one, which means it can pretty much cook any recipe faster and better than any other kitchen appliance. It is definitely the best $100 I’ve ever spent on a kitchen tool. Honestly, this risotto is the proof in the pudding.

I love how one single ingredient can drive the creation of a whole recipe and in this case, we have the white asparagus to thank. It’s not necessarily white asparagus season but Marc managed to find a bundle on sale and we figured we’d use it for something at some point. I don’t know how risotto popped into my mind but it just seemed like the perfect dish for a crisp fall Sunday night. And I also had this vision of how well it would pair with our Veal Scallopini (recipe coming soon) so I couldn’t resist. Lastly, I’d been meaning to recreate our Morel Risotto since I made it for our Oscars Dinner Party, so this was my big chance!

The result? The richest creamiest most indulgent risotto that seriously tastes straight off a restaurant menu. The fact that you could cook a risotto like this in under an hour is seriously mind blowing. Also, I couldn’t help myself with that little drizzle of truffle oil at the end. But you only live once! I really hope you’ll give this recipe a shot. Comment below and tell us what you think!