MomsMenu.com Recipe Finder Italian Risotto With Asparagus

1 tablespoon olive oil
1 medium onion, peeled,and finely chopped
1 cup Italian Arborio rice
1/4 cup dry white wine
1/4 cup dried tomatoes in olive oil, chopped
1 can chicken stock-(14 1/2 oz) or vegetable broth
Fresh herbs to season
1/4 cup freshly-grated Parmesan cheese
1 tablespoon olive oil
1 pound fresh asparagus, trimmed, and peeled if necessary, cut in 1"
slices
Salt, to taste
Freshly-ground black pepper,to taste

In a 4 quart or larger pressure cooker, heat oil over high heat.Add
onion and saute until transparent. Add rice, stiring often, until
lightly golden.

Add wine, tomatoes and broth. Stir to mix and keep stirring until the
mixture reaches a boil. Stir in your choice of fresh herbs.

When the mixture is boiling,close lid and bring to high pressure. Cook
for 7 minutes.
Remove from heat and use quick Release Method.

Stir in asparagus slices and place lid back on cooker. Bring back to
high pressure and cook for 2 minutes. Then use rapid pressure release
method.

Remove the lid. Stir in Parmesan cheese and serve.

This recipe yields 4 to 6 servings.