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March 18, 2017 / Chris Blum

Pressure Cooker Barley Risotto with Asparagus

This is a quick side when you cook it in the pressure cooker. Perfect paired with rack of lamb. To make it even quicker use a good store bought pesto.

Ingredients:
7 c vegetable broth
2 tbsp olive oil
1 onion, minced
1 1/2 c barley
1/2 c dry white wine
1/2 c ricotta salata
1/2 lb asparagus
1/2 c pesto sauce

Bring a pot of salted water to a boil. Cook asparagus for 2 min and move to an ice bath. Cut into 1 inch pieces.

In a multicooker on medium sauté, add onions and cook until soft. Add barley and garlic, stir to coat. Add wine and stir till absorbed. 

Close lid and cook on Risotto mode for 6 minutes. (High pressure for 6 min).

Stir in asparagus, pesto, cheese and pepper. 

Serves 4 – 6.

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