Sun-Dried Tomato Risotto with Asparagus
Delicious Sun-Dried Tomato Risotto with Asparagus makes wonderful seasonal dinner ready in 30 minutes. You'll love this marriage of two distinct flavours. Keep it veggie or add some pan fried chorizo slices for that extra something!
Servings 4 servings
- 1 Tbsp rapeseed oil or oil from sun-dried tomatoes
- 25 g unsalted butter
- 280 g asparagus (1 bunch)
- 1.2 ltr hot veggie/chicken stock cube is fine (only 1 ltr/4 cups if using Instant Pot)
- 1 onion finely diced
- 8 sun-dried tomatoes in oil finely sliced
- 300 g short grain risotto rice
- 85 g freshly grated parmesan or vegetarian/vegan alternative
To finish off
- 15 g unsalted butter
- salt and pepper
- lemon zest to garnish
- 100 g of pan fried chorizo slices optional extra for non veggies
Prepare your asparagus by snapping off the woody ends and cook it in salted, boiling water for 2-3 minutes. Make sure it stays slightly al-dente. Cut into pieces, saving tips for final garnish.
Melt butter with oil in a pan and add chopped onion together with sliced sun-dried tomatoes. Cook until softened but not coloured, approx. 5 min.
Add the rice and mix to coat in oil and butter.
Slowly start adding your stock (ladle at a time) for approx 16-20 minutes or until all the liquid is absorbed. You want the rice to have slight bite to it. Season to taste.
Add chopped asparagus stalks and stir for couple minutes longer, then remove from the heat.
Add additional 15g of butter, freshly grated parmesan and stir until they melt.
Garnish with saved asparagus spears and lemon zest and perhaps some pan fried chorizo if you are a carnivore.
You will need to prepare your asparagus separately as per above! You will also need to reduce the amount of stock to 1 litre (4 cups).
Heat up oil and butter (if using) in your Instant Pot using sauté function (it should be set on High, 30min) and fry the onion and sun dried tomatoes until softened but not coloured approx. 5 min. Turn the pot off by pressing Keep Warm/Cancel button.
Add rice and mix it in to coat it well in oil and butter. Pour in a little bit of stock at first to deglaze the bottom of the pot. Give it a good scrape with the wooden spoon to make sure nothing is stuck to the bottom. Add all of the remaining stock and stir well.
Put on the lid and lock it in place making sure that the black, steam releasing valve is pointing to “Sealing”. Set your Instant Pot to “Manual” on High setting for 7 min. When the time is up turn the pot off by pressing Keep Warm/Cancel button and move the black, steam releasing valve to “Venting” which will release the pressure straight away (QPR – Quick Pressure Release). Take care not to scald yourself with hot steam when moving the valve.
Take off the lid and proceed as you would if cooking your risotto on the hob/stovetop. If there is fair amount of liquid you can turn on the sauté function back for a minute or two to get rid of some moisture.
- Nutritional value is approximate, without optional chorizo garnish, per serving and should be treated as a guideline only.
- Not suitable for freezing. Any leftovers should be kept in the fridge for up to 3 days and reheated gently on the hob/stovetop with a bit of extra stock to loosen it up.
Calories: 505kcal | Carbohydrates: 67g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 549mg | Potassium: 359mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 12mg | Calcium: 262mg | Iron: 5.1mg