Quick Spring Risotto

Name: Quick Spring Risotto
Ingredients: 1 Tablespoon Olive Oil; 1/4 cups Chopped Onion Or Shallots; 2 cloves Garlic, Minced; 1 cup Arborio Rice; 1/3 cups White Wine; 2-3/4 cups Broth, Vegetable Or Chicken; 1 teaspoon Italian Seasoning Or Dried Herbs Of Your Choice; 12 spears Asparagus, Tough Ends Removed And Cut Into 1 Inch Pieces; 1/3 cups Peas, Thawed; 1/4 cups Heavy Cream; 2 Tablespoons Cream Cheese; 1/4 cups Freshly Grated Parmesan; Salt And Pepper, to taste

13 ingredients

1 steps

Ingredients

1 Tablespoon Olive Oil
1/4 cups Chopped Onion Or Shallots
2 cloves Garlic, Minced
1 cup Arborio Rice
1/3 cups White Wine
2-3/4 cups Broth, Vegetable Or Chicken
1 teaspoon Italian Seasoning Or Dried Herbs Of Your Choice
12 spears Asparagus, Tough Ends Removed And Cut Into 1 Inch Pieces
1/3 cups Peas, Thawed
1/4 cups Heavy Cream
2 Tablespoons Cream Cheese
1/4 cups Freshly Grated Parmesan
Salt And Pepper, to taste

Directions

1

["Set pressure cooker on medium high heat, add olive oil. Add onion (shallot) and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Add rice and stir until rice is slightly translucent and has a nutty aroma, about 3 minutes.", "Pour in wine and stir until wine is reduced by half, another 2 minutes. Add broth. Cover cooker with the lid and lock into place. Increase heat to high and wait until pressure reaches high or the cooker \"whistles.\"" Reduce heat to low and cook at high pressure for 10 minutes (I use a timer).""