Leekasparagusrisottoinapressurecooker Recipes

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PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS



Pressure-Cooker Risotto with Shrimp and Asparagus image

This speedy method of making risotto works every time! -Kim Gray, Davie, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons olive oil
9 garlic cloves, minced, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 tablespoons unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

RISOTTO WITH ASPARAGUS RICE COOKER 2008



Risotto With Asparagus Rice Cooker 2008 image

Make and share this Risotto With Asparagus Rice Cooker 2008 recipe from Food.com.

Provided by andypandy

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces fresh asparagus, peeled cut 1 inch bites
2 cups arborio rice
1 small yellow onion, chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 1/2 cups chicken stock
3/4 cup grated parmesan cheese

Steps:

  • Note: When I say 2 cups of rice, this is calculated at the measure size that comes with your cooker which are two measures that is 3/4 of a reg measure cup. So Rice needed for this recipe is 1 1/2 cups in a regular measuring cup.
  • Measure out the rice and rinse with cold water well.
  • Add thefirst 7 ingredients together ( except for the cheese) in the rice cooker.
  • Close lid and press cook lever down.
  • When the rice cooker switches to warm, add the grated fresh parmesan cheese.Stir in well.
  • Serve.

Nutrition Facts : Calories 563.1, Fat 13.5, SaturatedFat 7.5, Cholesterol 36.3, Sodium 835.5, Carbohydrate 89.3, Fiber 4.3, Sugar 4.4, Protein 19

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO



Asparagus and Leek Risotto with Prosciutto image

Categories     Pork     Rice     Vegetable     Appetizer     Asparagus     Leek     Summer     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups canned low-salt chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 ounces prosciutto, minced (about 1/4 cup)
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.
  • Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.

PRESSURE COOKER ASPARAGUS RISOTTO



Pressure Cooker Asparagus Risotto image

I've never tried this recipe. I found it with the new pressure cooker I got for Christmas. Who has hours to make it the old fashioned way for a week night dinner? Making risotto is one of the best applications around for a pressure cooker. But, before you begin, be sure to read all the instructions that came with your cooker and follow the safety precautions.

Provided by TishT

Categories     Short Grain Rice

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 large sweet onion, coarsely chopped
1 cup arborio rice
3 -4 cloves garlic, finely chopped
2 3/4 cups vegetable stock (canned is fine)
1/4 cup fresh orange juice
2 -3 tablespoons fresh thyme leaves
1 lb thin fresh asparagus, cleaned 1/2 inch pieces
1/2 cup grated good quality parmesan cheese, plus extra for sprinkling at the table

Steps:

  • Wash the asparagus well in plain water.
  • Hold each stalk at the base and at the tip and bend gently.
  • It should break near the bottom.
  • Discard the bottom part of the vegetable.
  • It will be tough.
  • Over low heat saute the onion in the olive oil until translucent (10-15 minutes).
  • Add the rice and stir until it is coated and translucent around the edges.
  • Add the garlic and stir until fragrant (1 or 2 minutes).
  • Add the stock and orange juice and seal the cooker with its lid.
  • Raise the heat to medium and set the pressure valve for 10 pounds.
  • When the valve begins to rock, cook the risotto for seven more minutes before removing from the heat and allowing the pressure to dissipate.
  • When you can open the cooker without burning yourself, add the asparagus and thyme.
  • Stir quickly and replace the top.
  • Allow the risotto to sit for about five more minutes before transferring to a serving bowl and stirring in the cheese.
  • Pass more parmesan and a pepper mill with the risotto.
  • Taste before salting since the cheese and the broth can be very salty.

ASPARAGUS-LEEK RISOTTO



Asparagus-Leek Risotto image

Make and share this Asparagus-Leek Risotto recipe from Food.com.

Provided by JackieOhNo

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb asparagus, trimmed
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 1/2 cups sliced leeks (white and light green parts only)
1 cup arborio rice or 1 cup short-grain rice
3 cups chicken broth
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon freshly ground coarse black pepper
1 lemon, sliced

Steps:

  • Roast asparagus: place asparagus in a single layer on a baking s heet. Brush evenly with 1 T. olive oil; lightly sprinkle with salt and black pepper. Bake, uncovered, in 450-degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces; set aside all asparagus.
  • While the asparagus is roasting, cook leeks in a large saucepan in 1 T. olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
  • In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes in total).
  • Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
  • Stir in asparagus pieces, cheese, parsley, lemon zest, lemon juice, and pepper. Top with asparagus spears and lemon slices.

Nutrition Facts : Calories 349.9, Fat 10.8, SaturatedFat 2.8, Cholesterol 7.3, Sodium 720.9, Carbohydrate 52.3, Fiber 5.1, Sugar 3.1, Protein 13

LEEK & ASPARAGUS RISOTTO IN A PRESSURE COOKER



Leek & Asparagus Risotto in a Pressure Cooker image

Using a pressure cooker makes risotto a quick and easy meal that looks and tastes like it took hours! This is a delightful recipe - for something a little different, try adding fresh spinach with the asparagus, or mushrooms with the leeks.

Provided by Spinning Ninny

Categories     One Dish Meal

Time 40m

Yield 4-6 1 C servings, 4-6 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons water
2 garlic cloves, minced
1 1/2 cups leeks, sliced
1 1/2 cups arborio rice
4 cups vegetable broth
1/4 lb asparagus, chopped into 1 inch segments
1 1/4 cups parmesan cheese, shredded

Steps:

  • In a pressure cooker, heat the olive oil and butter.
  • Add the garlic and leeks, saute until soft.
  • Add the rice, stir thoroughly and then add broth.
  • Cover pressure cooker, and heat to high pressure.
  • Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
  • While risotto cooks, steam asparagus in water.
  • When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 515, Fat 18.9, SaturatedFat 9, Cholesterol 39, Sodium 527.8, Carbohydrate 67, Fiber 3.3, Sugar 2, Protein 18.2

ASPARAGUS RISOTTO



Asparagus risotto image

Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 8

1 bunch asparagus (about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion , finely chopped
175g risotto rice
100ml white wine or vermouth (optional)
25g parmesan or vegetarian alternative, finely grated

Steps:

  • Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
  • Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
  • Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
  • Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
  • Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO



Asparagus Wrapped in Crisp Prosciutto image

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

Provided by Teresa Haider

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 16

Number Of Ingredients 3

1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
  • Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
  • Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g

PRESSURE COOKER RISOTTO WITH PEAS



Pressure Cooker Risotto With Peas image

Risotto made in a pressure cooker and cooks in 7 to 13 minutes! This recipe is from a cookbook that came with my Fagor pressure cooker. Risotto that is easy to make and comes out perfect.

Provided by wackopatty

Categories     Short Grain Rice

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
1 small onion, finely chopped
1 cup arborio rice or 1 cup other short-grain rice
1 cup frozen peas
2 1/4 cups chicken broth
1/3 cup parmesan cheese
1/8 teaspoon pepper

Steps:

  • In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes until soft. Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock, stir well. Close lid and bring to pressure. Lower heat and cook for suggested time. See times below. Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
  • Low- cook for 13 minutes.
  • High- cook for 7 minutes.

PENNE WITH RICOTTA AND ASPARAGUS



Penne With Ricotta and Asparagus image

Provided by Amanda Hesser

Categories     dinner, weekday, pastas, main course

Time 20m

Yield Serves 4

Number Of Ingredients 7

Sea salt
1 1/4 pounds thick asparagus, ends trimmed
1 pound penne rigate
1 clove garlic, peeled
15 ounces whole-milk ricotta
2 tablespoons olive oil
2/3 cups freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
  • Bring the water back to a boil and add the penne.
  • Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams

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2016-04-11 1 lb. (500 g) asparagus, ends trimmed and spears cut on the diagonal into 1-inch (2.5-cm) pieces. 1/2 cup (2 oz./60 g) grated Parmesan cheese. Put a flameproof slow-cooker insert on the stove top over medium heat, then add 2 Tbs. of the butter and warm until melted. Add the leeks and a big pinch of salt and cook, stirring, until softened, about ...
From blog.williams-sonoma.com


ASPARAGUS RISOTTO RECIPE | BON APPéTIT
2002-02-28 Step 2. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. …
From bonappetit.com


PRESSURE COOKER ITALIAN SAUSAGE RIGATONI - YOUTUBE
Pressure cooker Italian sausage rigatoni, Delicious and filling. Thank you for 400 subscribers keep watching commenting and liking.
From youtube.com


SPRING PEA AND ASPARAGUS RISOTTO - COOKIE AND KATE
2015-05-26 Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
From cookieandkate.com


RICOTTA, ASPARAGUS, AND PEA PASTA - FORK IN THE KITCHEN
2016-06-10 Let simmer for 1-2 minutes. Add asparagus and cook for 5-6 minutes. Meanwhile, water should be boiling; add pasta to boiling water, stirring occasionally and cooking according to package directions. Add frozen peas to saute pan with asparagus. In a medium sized bowl, whisk together ricotta and 1/3 cup reserved pasta water.
From forkinthekitchen.com


ROASTED ASPARAGUS WITH LEMON RICOTTA SAUCE - CULINARY GINGER
2022-04-06 Trim any tough end of the asparagus and spread in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper, toss to coat well. Roast for 12 to 15 minutes, 7 to 8 minutes if the asparagus is thin. While the asparagus roasts, add the ricotta, Parmesan, lemon zest, salt, pepper and olive oil to a blender. Blend until smooth.
From culinaryginger.com


ROASTED ASPARAGUS, RICOTTA AND PESTO CROSTINI - INSPIRED TASTE
Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Rinse asparagus and pat dry. Trim about 1/2-inch from the stalky ends. Place trimmed asparagus onto the baking sheet and toss with olive oil, and then lightly season with salt and fresh ground black pepper. Spread into a single layer.
From inspiredtaste.net


SLOW COOKER ASPARAGUS RISOTTO | HOW TO FEED A LOON
2020-04-23 1 lb asparagus ends cut off, cut into 1-inch pieces 6 tbsp unsalted butter 6 tbsp Parmesan cheese grated Instructions Heat the oil in a large skillet or saucepan over medium-high heat. Add the onion and cook until soft and translucent, about 3 to 5 minutes. Add the garlic and cook for another 30 seconds.
From howtofeedaloon.com


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