• 1 tablespoon olive oil
  • 1/2 small onion, finely diced
  • 1 clove garlic, minced
  • 1 cup Arborio rice
  • 2 cups chicken broth
  • 2 cups water
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  • 1 tablespoon butter
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 1/2 pound small shrimp (51-60 count), peeled and deveined
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  • Sea salt and freshly ground white pepper
  • 2 ounces Parmesan cheese

Heat oil in Presto® 6- or 8-quart Pressure Cooker over medium heat. Sauté onion until translucent. Add garlic and sauté for 30 seconds. Add rice and stir to coat with oil. Transfer rice to a 1-quart glass or metal bowl that will fit into pressure cooker. Add chicken broth to rice mixture. Cover top of bowl tightly with aluminum foil. Add 2 cups water to pressure cooker. Place bowl on cooking rack (or in basket) in cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.

While pressure cooker is cooling, add butter to a medium skillet and melt over low heat. Add asparagus and increase heat to medium/high; sauté until asparagus is crisp tender. Add shrimp and sauté until it turns opaque.

Open pressure cooker and carefully remove bowl. Add shrimp and asparagus to rice mixture. Stir well. Season to taste with salt and pepper. Serve with freshly grated Parmesan cheese.

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Shrimp and Asparagus Risotto
Presto Tip:

Watch Chef Kevin Belton prepare Shrimp and Asparagus Risotto in this video.

A “lifter” makes it easy! Cut a piece of aluminum foil that is long enough to fit under and around the bowl and also provide “handles” on each side for lifting. Fold the foil lengthwise to about 3 inches wide. Center the bowl on the foil and fold the handles on top of the bowl while cooking. This lifter will enable you to lower the filled bowl into the pressure cooker and easily remove it after cooking.