INSTANT POT ASPARAGUS RISOTTO RECIPES

Steps:

• Turn the pot to sauté. Once hot, add the butter and melt. Add in the leeks, along with a good pinch of salt. Sauté over medium heat for about 5 minutes, until translucent.
• Add the garlic and sauté for about another minute.
• Add the rice, and stir to coat in the butter and leek mixture
• Add the wine, and cook until the liquid has almost all disappeared, about 1 minute.
• Add 4 cups of the stock (set aside the extra 1/2 cup). Pop on the pressure cooker lid, turn the pot to high pressure for 6 minutes.
• After 6 minutes, use the quick release valve on your cooker to release the pressure. Remove the lid and add in the extra stock, parmesan, 1 tbsp butter, peas and chopped asparagus. Add salt and pepper to taste, stir to combine and then pop on the lid for about a minute to allow the peas and asparagus to heat through.
• To serve: place the risotto into bowls, add a squeeze of fresh lemon on top, some fresh parmesan cheese and a handful of arugula.

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.