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Quinoa Risotto with Arugula Pressure Cooker
Ingredients
SERVES 3 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure
- 1 cup white quinoa
- 2 tablespoons olive oil
- 1 cup finely chopped white onion
- 1 clove garlic, minced
- ¼ cup dry white wine
- 2¼ cups vegetable broth
- ½ cup thinly sliced cremini mushrooms
- ½ bunch skinny asparagus, bottoms trimmed and cut into 1-inch pieces
- 2 cups coarsely chopped arugula
- 1 medium carrot, shredded
- ¼ to ½ cup grated Parmesan cheese, to taste (optional)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black or white pepper
Method
- If necessary, rinse the quinoa well in a fine mesh strainer under cold running water, rubbing the grains with your fingers until no suds appear
- In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium heat
- Add the onion and cook, stirring a few times, until softened, about 4 minutes
- Stir in the quinoa and garlic and cook, stirring, for about a minute
- Pour in the wine, increase the heat to medium-high, and let the wine bubble until evaporated
- Add the broth and bring to a boil
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 5 minutes
- Meanwhile, in a nonstick skillet over medium-high heat, heat the remaining 1 tablespoon oil
- Add the mushrooms and asparagus and cook until all the liquid from the mushrooms evaporates, the mushrooms have browned on one side, and the asparagus is crunchy tender
- Remove from the heat
- Remove the pressure cooker from the heat and open with the Natural Release method; let stand for 10 minutes
- At time, if the pressure is not all released, open the valve
- Be careful of the steam as you remove the lid
- The mixture will be loose, the quinoa tender and translucent; each grain should have a little thread (the bran) protruding from it
- Stir the arugula, carrot, mushrooms, and asparagus into the quinoa with a large rubber spatula and simmer over medium heat with the lid off for a couple minutes to warm the vegetables
- Stir in the cheese, if using, salt, and pepper and serve