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Risotto with Seared Asparagus and Smoked Mozzarella
Serving Size : 6

1 pound slender asparagus
1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup arborio rice
1/4 cup dry white wine
2 1/4 cups chicken-flavored vegetarian broth
1/2 cup shredded smoked mozzarella cheese, or other smoked
freshly ground pepper
grated Parmesan cheese, for serving

Cut off the bottom third of the asparagus. Cut the remainder of
the spears into 3/4" pieces and reserve. Finely 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
have 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 broth.

Cover and bring up to high pressure. Reduce heat to stabilize
pressure and cook for 6 minutes. Release pressure by running cold
water over cover. 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.


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