BzznBea

📍 North Carolina, United States

Member since January 2008

We have been renovating a home built in 1890. It's been a work in progress for fourteen years.

If you would like to see pictures of our house and yard, you can check out it's Facebook page at Thomas Thrower Marrow House.

email is bzznbea@nc.rr.com

Instant Pot Lemon Asparagus Parmesan Risotto
from Jeffrey Eisner Pressure Luck
(This one is from his cookbook, but he has tons of other recipes on line.)
1 T vegetable oil
4 T butter
2 large shallots, diced
1 lb asparagus, ends discarded, tips seperated and the rest of the stalks cut into bite size pieces
3 cloves minced or pressed garlic
1/2 c dry white wine
Juice of two lemons
2 c arborio rice
4 1/2 c chicken or vegetable broth
salt, pepper and Italian seasoning to taste
1 c grated parm
1/4 c heavy cream or half and half

HIt saute and adjust pot to more or high setting. Put oil and butter in the pot and melt until just bubbly.
Add the shallots and cook about 2 minutes, until softened. Add the asparagus stalks (not the tips)
and garlic and saute fro antoher two minutes.
Add the wine and the lemon juice and bring to a simmer, scraping anything off the bottom of the pot. Add the rice and saute, stirring for 1 minute.
Add the broth and seasonings, stir well and scrape the bottom of the pot well.
Secure the lid, turn valve to sealing position and pressure cook on high for six minutes. Quick release when done.
When the lid is off, stir in the asparagus tips, grated parm and cream and let stand until thickened, about two minutes. Serve topped with parm and lemon zest if desired.