Asparagus risotto in a pressure cooker

Ingredients for 4 servings:

• 500 g asparagus, white
• 1 onion(s)
• 3 garlic cloves
• 75 g butter, 2 tbsp for sautéing the risotto rice
• 300 g risotto rice
• 1 jar white wine, dry
• ½ liter vegetable broth or asparagus stock
• 2 bunches of chervil or wild garlic
• 50 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Risotto in a hurry, but extremely tasty

Peel the asparagus. Boil the stock from the peels using as little water as possible (1/2 liter is plenty). Cut the asparagus spears into small pieces. Peel and finely dice the onion and garlic. Heat 2 tablespoons of butter in a pressure cooker. Add the onion and garlic and sauté until soft. Now add the rice, stirring constantly. Deglaze with wine, allowing it to almost evaporate, and season with salt and pepper. Add the asparagus stock and the asparagus pieces. Close the pressure cooker and bring everything to a boil. When the valve is set to 1, reduce the heat and simmer for about 7 minutes. Purée the remaining butter with the herbs in a blender. Release the steam, open the pot, and stir in the grated Parmesan and herb butter. Tip: I usually place the asparagus tips separately, fry them in butter, and then arrange them on top of the individually arranged portions. You won’t believe it at first, but this risotto is almost creamier than the one slowly stirred the traditional way and requires no work.