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Shrimp and Asparagus Risotto

  • 1/2 small onion, finely diced
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 cup short grain Arborio rice
  • 1 cup water
  • 1 cup clam juice
  • 2 cups water
  • 1/2 pound small shrimp (about 25 to 30), peeled and deveined
  • 1/2 bunch asparagus, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 ounces Parmesan cheese
  • Sea salt and freshly ground white pepper, to taste

Sauté onion and garlic in butter over medium heat for 5 minutes. Add rice and stir to coat with butter. Transfer rice to a 1-quart glass or metal dish that will fit into a 6-quart Presto® pressure cooker. Add 1 cup water and 1 cup clam juice to rice mixture. Cover dish tightly with aluminum foil. Add 2 cups water to pressure cooker. Place 1-quart dish on cooking rack or in steamer basket in cooker. Close pressure cooker cover securely. Place regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Quick cool the cooker.

While rice is cooking, sauté shrimp and asparagus in olive oil over high heat. Don't cook completely; just enough to give the shrimp some color.

Open pressure cooker and carefully remove dish. Add shrimp and asparagus to rice mixture. Stir well, cover tightly with aluminum foil and return to pressure cooker. Close pressure cooker cover securely. Place regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Quick cool the cooker. Remove foil, stir and serve with freshly grated Parmesan cheese. Season to taste.
Makes 2 to 3 servings

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