Risotto With Asparagus And Peas


  • 1 tablespoon  olive oil
  • 1   large leek or one medium-sized yellow onion, chopped (about 1-1/2 cups)
  • 1-1/2 cups  Arborio rice
  • 1/2 cup  dry white wine or vermouth
  • 4 cups  low-sodium vegetable broth
  • 1 teaspoon  salt
  • 1 pound  asparagus, trimmed and cut into 1-inch pieces, tips set aside
  • 1 cup  frozen peas
  • 1/2 cup  Parmesan cheese
  • 2 teaspoons  balsamic vinegar
  • 1/4 cup  chopped fresh parsley, optional


30 Minutes Or Fewer. Once You've Discovered How Easy It Is To Cook Risotto In A Pressure Cooker Which Traditionally Requires Constant Stirring For Half An Hour Or More You'll Want To Make It All The Time.

Recipe.com Favicon Recipe.com
View Full Recipe

MS Found Country:US image description
Back to top