Dinner

Asparagus Risotto -pressure cooker is for Dinner.

Asparagus Risotto -pressure cooker takes 5 minutes to prepare.

Asparagus Risotto -pressure cooker takes 7 minutes to cook.

Asparagus Risotto -pressure cooker makes 6 servings.

The ingredients for Asparagus Risotto -pressure cooker are:

Asparagus, fresh, 1 lb
Olive Oil, 1 tbsp
Butter, unsalted, 2 tbsp
Garlic, 1 Tbs minced
Arborio / Risotto Rice (uncooked), 2 cups
Vegetable Broth, 4 cup
White Wine, 3 fl oz
Lemon juice, 1 tbsp

Here is how you make Asparagus Risotto -pressure cooker:

keep tips of asparagus separate. Cut remaining stalks into 1/2 inch piecesBrown the chicken sausage (look up sweet italian chicken sausage) well, and slice into bite sized pieces on stovetopput oil and butter and garlic into pressure cooker. Brown for 3 mins. Add rice and stir, for 2 mins. Add wine, vegetable broth, and lemon juice, the asparagus, and the sausage. Cook on high 7 mins. microwave the asparagus tips. When risotto is done, stir in the tips. Stir for 30 seconds. When you open pressure cooker, it will look liquidy. It just needs a good stir.Serve. Optionally, serve with shaved parmesean over the top (not included in recipe).Serving Size: serves 5-6, depending on how many sausagesNumber of Servings: 6Recipe submitted by SparkPeople user CMOSPARK.

The nutritional information for Asparagus Risotto -pressure cooker is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 293.5

• Total Fat: 6.2 g
• Cholesterol: 10.4 mg
• Sodium: 629.4 mg
• Total Carbs: 55.4 g
• Dietary Fiber: 1.6 g
• Protein: 5.9 g