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February 15, 2016 / Chris Blum

Asparagus and Spinach Rissotto

Cooking risotto in a pressure cooker is so easy and it turns out perfect. This is adapted from Patricia Well’s Trattoria cookbook.

Ingredients:
1 tbsp olive oil
1 small onion, minced
1 c arborio rice
2 c vegetabel broth
3 oz spinach, finely chopped
10 spears asparagus, cut into small pieces
1/4 tsp nutmeg
1/2 c parmigiano, grated

Using the sauté function on medium heat the olive oil and add the onions. Cook until soft, stir in rice to coat with oil. Add remaining ingredient and stir to combine. Cook for 12 minutes on 6 psi. 

Serves 4 – 6.

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