Pressure Cooker Barley Risotto with Asparagus
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.