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Risotto With Seared Asparagus An Smoked Mozzarella

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CATEGORY CUISINE TAG YIELD
Meats, Dairy 6 Servings

INGREDIENTS

1 lb Slender asparagus
1 1/2 T Olive oil
Salt
1 T Unsalted butter
1 c Arborio rice
1/4 c Dry white wine
2 1/4 c Chicken stock, or canned
broth
1/2 c Shredded smoked mozzarella
cheese or other smoked
cheese
Freshly ground pepper
Grated Parmesan cheese, for
serving

INSTRUCTIONS

Cut off the bottom third of the asparagus. Cut the remainder of the
spears into 3/4 " pieces and reserve. Finly mince the bottom third.
Heat the oil with a dash of salt in the pressure cooker over High
heat. ADd the asparagus pieces. Cook uncovered over High heat,  shaking
the pan occasionally, until the asparagus is beginning to  brown at the
edges, 4-5 minutes. Remove from the cooker and set  aside. (If your
pressure cooker is lightweight aluminum, you will hav  better results
browning the asparagus in a heavy skillet.) Let the  pressure cooker
cool for a minute, then add the butter. Return to  Medium heat and add
the rice. Stir so it is well coated with butter.  Add the wine and boil
over High heat until it almost has evaporated.  Add the minced
asparagus stems and stock or broth. Cover nad bring up  to High
pressure. Reduce heat tostabilize pressure and cook for 6  minutes.
Release pressure by running cold water over colver. Add  reserved
asparagus and smoked mozzarella cheese. Cover pressure  cooker and let
stand for 5 minutes. Season with salt and pepper to  taste. Serve at
once, with Parmesan cheese on the side. Makes 4-6  servings. >From The
Best Pressure Cooker Cookbook Ever by Pat Daily,  HarperCollins, '94.
MC formatting by bobbi744@sojourn.com  Recipe by: The Best Pressure
Cooker Cookbook Ever  Posted to MC-Recipe Digest by Roberta Banghart
<bobbi744@sojourn.com>  on Apr 08, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 467
Calories From Fat: 209
Total Fat: 23.4g
Cholesterol: 57.7mg
Sodium: 1478.3mg
Potassium: 295mg
Carbohydrates: 31g
Fiber: <1g
Sugar: 2.4g
Protein: 29.2g


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