PRESSURE COOKER RISOTTO WITH SHRIMP AND ASPARAGUS RECIPE

INGREDIENTS
3 tablespoons unsalted butter
1 small onion, finely diced
6 garlic cloves, minced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
2 tablespoons olive oil
3 garlic cloves, minced
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
1 tablespoon unsalted butter
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
Salt and pepper to taste

DIRECTIONS
In a 6-qt. electric pressure cooker, select saute setting and adjust for high heat; warm butter until melted. Add onion; cook 4-5 minutes. Add garlic; cook 1 minute. Add rice; cook and stir 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining wine, broth and 1/4 cup cheese. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high. Set the time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; stir.

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add butter and dressing; stir until butter melts. Reduce heat. Add asparagus; cook until tender, 3-5 minutes. Serve over risotto. Season with salt and pepper. Sprinkle with remaining cheese. Yield: 8 servings