So I get home and am about to start cooking mushroom, asparagus and sundried tomato risotto and I realize the only stock I have has maggi in it! This stock happened to be the liquid I used to cook seitan a while back. It tastes yummy in Asian recipes, but really does not go in risotto. Anyways, I started to make some new stock thinking oh this might take forever, when I thought about the pressure cooker! I found this great post and got to it!

I love mushrooms, asparagus and sundried tomato risotto. It is creamy and has a great tang from the sundried tomatoes. Risotto is actually pretty easy and the steps are almost the same for different recipes. You just add items at different stages in the cooking.

Another great thing about risotto is since it calls for a little wine, you might as well have a glass while doing all that stirring!

pressure cooker vegetable stock (or any vegetable stock)
1-2 cups asparagus cut into 2 inch pieces
1/2 tablespoon butter
1/2 tablespoon olive oil
1 onion chopped
1 cup arborio rice (arborio rice is the traditional rice used in risotto, however, since I rarely make risotto, I use calrose, another short grain rice and I think it works fine, if a little less creamy)
1/2 cup white wine
8 oz sliced mushrooms
1/3 cup sliced sundried tomatoes (if you have the dried type, soak them in warm water)
1/2 tablespoon butter
Parmesan cheese (it is still good without this if you don’t have any)
2 tablespoons creme, half & half, or milk (we only have whole milk on hand)

1. Heat the vegetable stock in a sauce pan.
2. Throw in the asparagus for a few minutes, skim them out, and set aside.
3. In a saute pan heat the butter and oil on medium high.
4. Add the onion and cook until translucent.
5. Add the rice and cook until the grains turn opaque.
6. Turn the heat to medium and add the wine.
7. Stir constantly (or very often) until the wine has been absorbed by the rice.
8. Add 1/2 cup of stock and stir constantly (or very often) until the stock has been absorbed by the rice.
9. Continue to add 1/2 cup of stock each time the stock has been absorbed.
10. Half way through adding the stock (~10 minutes in), throw in the sliced mushrooms. You can also saute them in butter ahead of time and add at the end, but I didn’t bother with the extra step.
11. When the rice is almost tender (barely any bite if you taste a piece), add in the asparagus and sundried tomatoes.
12. Once the rice is tender and there is a lot of creaminess, turn off the heat and add the butter.
13. Then add the parmesan cheese and let it melt.
14. Then add the creme.