Asiago and Asparagus Risotto-Style Rice Express Pressure Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 30 minutes
Servings
4
Ingredients:
  • 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
  • ½ pound asparagus spears, trimmed and cut into 1-inch pieces
  • ½ cup half-and-half
  • ½ 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 Crockpot Express Pressure Cooker. Press BROWN/SAUTÉ. Cook and stir on HIGH 2 to 3 minutes or until nuts are lightly browned.
Instructions:
  1. Press BROWN/SAUTÉ on Crockpot™ 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.
  2. 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.
  3. Once cooking is complete, quick release pressure. Press BOIL. Stir in half-and-half and ½ cup cheese; cook on HIGH 2 to 3 minutes until cheese is melted. Stir in pine nuts. Garnish with additional cheese.
Side Dishes
American
Pasta/Rice/Grains
Express Pressure Cooker