Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients:
1 tablespoon of olive oil
1 tablespoon of butter
1 small red or yellow onion, diced
2 garlic cloves, crushed
1 tablespoon fresh thyme leaves, chopped
1-1/2 cups Arborio rice
1/2 cup dry white wine
4 cups chicken broth
1 cup chopped asparagus
1/2 cup frozen peas
4 ounces crumbled goat cheese
Salt, to taste
1/2 teaspoon fresh black pepper
Directions:
1. Heat butter and olive oil in the pressure cooker using the "brown" or "sauté" button. Add the onions; cook and stir for about 3 minutes. Add garlic, thyme leaves then cook for 2 minutes.
2. Add the rice; cook and stir for 3-4 minutes. Pour in the wine, stir for 1 minute then add the broth.
3. Close the lid and lock. Cook for 6-7 minutes at high pressure. At the end of the cooking time, quick release the pressure.
4. Carefully remove the lid and stir in the asparagus and peas. Select "brown" or "sauté" mode then cook and stir for 2-3 minutes. Stir in the goat cheese until melted.
5. Turn off the pressure cooker and serve the risotto.