Quick Spring Risotto

Set pressure cooker on medium high heat, add olive oil. Add onion (shallot) and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Add rice and stir until rice is slightly translucent and has a nutty aroma, about 3 minutes.

Pour in wine and stir until wine is reduced by half, another 2 minutes. Add broth. Cover cooker with the lid and lock into place. Increase heat to high and wait until pressure reaches high or the cooker “whistles.” Reduce heat to low and cook at high pressure for 10 minutes (I use a timer).

When 10 minutes of cooking time are over, carefully release or vent pressure and release steam completely. When steam stops and safety lock releases, carefully remove the lid of the pressure cooker.

Turn heat back on to lowest setting. Gently mix in seasoning, asparagus pieces, peas and stir in heavy cream, cream cheese, and Parmesan. Stir to combine and season with salt and pepper.

Spoon risotto into a serving bowl. Garnish with some more Parmesan, and serve immediately.

Note: If desired, you can thin out the consistency of this risotto by adding more broth when you add the veggies and cheeses. Make sure to warm up broth in microwave before adding it.