Quick and easy: Risotto with green asparagus and wild garlic - from the pressure cooker
Springtime cuisine should be light and delicious. One recipe that's also incredibly quick to prepare is risotto with green asparagus. The vibrant green color and subtle garlicky notes of fresh wild garlic perfectly complement the dish – an unbeatable combination for springtime. We're providing a recipe that can be prepared in a pressure cooker or using the traditional method.
Ingredients
| 500 g | asparagus, green |
| 1 x | onion |
| 2 tbsp. | olive oil |
| 300 g | risotto rice |
| 1 l | chicken or vegetable stock |
| 1 bunch | wild garlic |
| 30 ml | water |
| 100 g | Parmesan |
| salt | |
| pepper | |
| 4 x | cocktail tomatoes |
Instructions
Step 1 of 7:
Wash the green asparagus, peel in the lower third, and trim the ends.
Step 2 of 7:
Peel the onion and dice it finely. Heat the oil in the pressure cooker and sauté the diced onion over medium heat until translucent.
Step 3 of 7:
Next, add the risotto rice and sauté for 1 minute. Deglaze with the broth and place the asparagus pieces on top of the rice, do not stir!
Step 4 of 7:
Close the pressure cooker according to the instructions. Set the cooking indicator with traffic light function to level 2 and heat the pot over full heat. When the yellow ring becomes visible, reduce the energy supply. As soon as the green ring appears, the cooking time of 5 minutes begins.
Step 5 of 7:
During the 5-minute cooking time, wash the wild garlic and blend it finely with 30 ml of water.
Step 6 of 7:
After the 5-minute cooking time, release the steam from the pressure cooker according to the instructions, shake it once, and open it. If the risotto does not yet have the right consistency, add a little more broth and stir. As soon as the correct cooking state is reached, remove the pressure cooker from the heat.
Step 7 of 7:
Now stir the risotto with the wild garlic cream and Parmesan, and season with salt and pepper to taste. Garnish with a little extra Parmesan and a tomato.
