Asiago and Asparagus Risotto-Style Rice Express Pressure Cooker Recipe
This Asiago and Asparagus Risotto-Style Rice Express Pressure Cooker Recipe is a creamy, flavorful side dish that captures the essence of a classic risotto with far less effort. Made with tender asparagus, nutty Asiago cheese, and toasted pine nuts, this dish is prepared quickly using an express pressure cooker, making it perfect for weeknight dinners or special occasions. The rich, savory flavors and creamy texture make it a versatile accompaniment to a variety of main courses.
Asiago and Asparagus Risotto-Style Rice Express Pressure Cooker Recipe
4
servings15
minutes30
minutes210
kcalIngredients
1 tablespoon butter
2 cups chopped onions
2 cloves garlic, minced
1 can (about 14 ounces) vegetable broth
1 cup uncooked converted rice
1 teaspoon salt
1/2 pound asparagus spears, trimmed and cut into 1-inch pieces
1/2 cup half-and-half
1/2 cup (about 4 ounces) shredded Asiago cheese, plus additional for garnish
2 ounces pine nuts or slivered almonds, toasted*
*To toast pine nuts, spread in single layer in express pressure cooker. Press BROWN/SAUTÉ. Cook and stir on HIGH 2 to 3 minutes or until nuts are lightly browned.
Directions
- Press BROWN/SAUTÉ on express pressure cooker. Heat butter on HIGH until melted. Add onions and garlic; cook and stir 5 to 7 minutes until onions are softened. Add broth, rice, and salt; stir to blend. Secure lid. Press RICE/GRAINS, set temperature to HIGH and time to 5 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
- Once cooking is complete, natural release pressure 5 minutes. Release remaining pressure. Stir in asparagus. Secure lid. Press RICE/GRAINS, set temperature to HIGH and time to 3 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
- Once cooking is complete, quick release pressure. Press BOIL. Stir in half-and-half and 1/2 cup cheese; cook on HIGH 2 to 3 minutes until cheese is melted. Stir in pine nuts. Garnish with additional cheese.
ips for Success
- Use converted rice (parboiled rice) for the best texture, as it holds up well under pressure cooking and mimics the creaminess of traditional risotto rice.
- Trim the woody ends of the asparagus to ensure tender, flavorful pieces in the final dish.
- Toast the pine nuts or almonds carefully, stirring frequently to prevent burning, as they add a delightful crunch and nutty flavor.
- For a lighter version, substitute the half-and-half with whole milk, though the texture may be slightly less creamy.
Serving Suggestions
This risotto-style rice pairs beautifully with grilled chicken, roasted salmon, or a vegetarian main like stuffed portobello mushrooms. Serve with a crisp green salad dressed with a lemon vinaigrette to complement the richness of the dish. For a complete meal, add a side of roasted vegetables or crusty bread to soak up the creamy sauce.
This Asiago and Asparagus Risotto-Style Rice recipe is a quick and elegant side dish that brings gourmet flavors to your table with the ease of an express pressure cooker. Its creamy texture and vibrant ingredients make it a standout addition to any meal, perfect for both casual and festive occasions.
