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Classic Oatmeal-in-a bowl
Asparagus Spring Risotto & Making Micro Stock
| By : |
This recipe uses every part of the asparagus shoot - squeezing out the flavor from the fibrous inedible stocks to make a flavorful broth which will then be used to make the risotto.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 pound asparagus
- 4 cups Water
- 1 tablespoon olive oil
- 1 medium red onion chopped
- 2 cups Arborio rice
- 1/4 cup dry white wine
- 2 teaspoons salt
- 1/2 lemon wedge squeezed (about 1/2 teaspoon of juice)
garnish
- 1 tablespoon extra-virgin olive oil
Ingredients
garnish
|
Instructions
- Trim the asparagus by removing the woody stems and discarding them. Then slice the stems in small rondelles. Slice away the tips whole, and put aside.
- To the pressure cooker add the asparagus stems and water.
- Close and lock the lid of the pressure cooker.
- Cook for 12 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure through the valve.
- Pour the contents of the pressure cooker (asparagus stock and stems) in a heat-safe measuring cup and measure
4 cups with a little extra (about1/4 cup ). This is your micro stock. - In the heated pressure cooker base add the onion and olive oil and swish everything around until the onions have begun to soften.
- Add the rice and coat with the oil and onions (the rice will become slightly translucent), and then keep stirring until the kernels start drying and turning white again, about 2 minutes.
- Splash in the wine and stir until all of the wine has evaporated.
- Add the asparagus micro stock, asparagus tips and salt and mix everything gently scraping the base of the pressure cooker to ensure nothing is stuck there.
- Close and lock the lid of the pressure cooker.
- Cook for 6 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure through the valve.
- Add a squeeze of lemon juice and mix well.
- Serve with a swirl of your best extra-virgin olive oil.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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It was very bland and the asparagus was over cooked. Wish it would say “saute”, “steam”, etc i stead of “pressure cook”. This was my first meal using my instant pot and the instructions were not very easy to follow
Loved it but I will use chicken broth/stock in place of some of the water next time. I also added garlic.
Pretty good. Used chicken bone broth instead of water, added two small diced carrots, and served with parmesan. Next time will either quickly blanch/steam the tips separately or add them at the end to avoid overcooking.
Very bland. Added truffle salt and parmesean when serving but it was in need of some extra. Planning to try it again with pancetta and more seasoning.
Read fe iews before k made it so added a tsp of habanero sauce black pepper & garlic and threw some parmesan cheese on top and was pleased with the taste and creamy texture
Dont cook asparagus under HIGHT pressure for 8 min – it becomes too mushed (over cooked). Try to use medium pressure or less min than 8.
Omitted the asparagus, sauted mushroom, zucchini, celery & chicken sausage with the onion, used chicken broth instead of water and added cheese, butter & parsley after lifting the lid, was delicious! No more standing stirring for 20mins for me!
Rather bland and overcooked. Will try again but with less moisture
Very good with a few substitutions/notes. After reading some reviews, I used 1 cup of chicken stock and 3 cups of vegetable stock instead of water. Also, I added garlic to the onion step and parmesan cheese at the end. I didn’t cook the asparagus tips, I just added them at the end and used the heat from the just cooked risotto to “cook” them. I was unclear on what to do with the asparagus stems that were used to make the microstock. I threw them out because they looked done for.
Weak flavor with water. Use broth and less than recipe. Asparagus tips Were way overcooked.
Delicious!!! I didnt need dairy free so I added about a cup of parmesan cheese and some olive oil at the end, cant have lemon juice or onion. Left onion out completely. Added tablespoon of red wine vinegar in lieu of wine (no alcohol!). Added lemon zest at the end instead of the squeeze of juice. Turned out great!!!