Asparagus Risotto
Servings
2Portions
Servings
2Portions
Ingredients
For the broth:
  • 1piece of turmeric, chopped
  • 1piece of ginger chopped (½ in size)
  • ½ ají amarillo Peruvian yellow pepper
  • 1 garlic minced
  • 2 ⅛cups (500 ml) cold water
For the risotto:
  • The broth from the previous cooking process.
  • ½ cup (100 cc) Water
  • ¼tsp pepper
  • ¼tsp salt
  • 1cup white rice
  • 1cup asparagus chopped (remove white tips)
Instructions
  1. Add all the ingredients to make the broth. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 1 Minute.
  2. Strain the broth and set aside.
  3. To make the risotto, add all the ingredients in the order listed. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 3 Minutes.