Shrimp and Asparagus Risotto
This wonderfully creamy Italian rice dish is cooked to perfection in minutes. A far cry from the hours of stirring it takes the old-fashioned way.
1/2 |
small onion, finely diced | |
1 |
clove garlic, minced | |
1 |
tablespoon butter | |
1 |
cup short grain Arborio rice | |
1 |
cup water | |
1 |
cup clam juice | |
2 |
cups water for pressure cooking | |
| * * * * | ||
1/2 |
pound small shrimp (about 25-30), peeled and deveined | |
1/2 |
bunch asparagus, cut into 1-inch pieces | |
1 |
tablespoon olive oil | |
| * * * * | ||
2 |
ounces Parmesan cheese | |
| Sea salt and freshly ground white pepper |
Sauté onion and garlic in butter over medium heat for 5 minutes. Add
rice and stir to coat with butter. Transfer rice to a 1-quart glass or metal
dish that will fit loosely into a 6-quart pressure cooker. Add 1 cup water
and clam juice to rice mixture. Cover dish tightly with aluminum foil.
Add 2 cups water to pressure cooker. Place 1-quart dish on cooking rack or
in steamer basket in pressure cooker. Close pressure cooker cover securely.
Place regulator on vent pipe. COOK 10 MINUTES at 15 pounds pressure
with pressure regulator rocking slowly. Cool cooker at once.
While rice is cooking, sauté shrimp and asparagus in olive oil over
high heat. Don't cook completely; just enough to give the shrimp some color.
Open pressure cooker and carefully remove dish, Add shrimp and asparagus to
rice mixture. Stir well, cover tightly with aluminum foil and return to pressure
cooker. Close pressure cooker cover securely. Place regulator on vent pipe.
COOK 4 MINUTES at 15 pounds pressure with pressure regulator rocking
slowly. Cool cooker at once. Remove foil, stir and serve with freshly
grated Parmesan cheese. Season to taste with salt and pepper.
Makes 2 to 3 servings