Spring Saffron Risotto with Peas and Asparagus

Creating risotto typically is a time-intensive process requiring you to constantly stir the arborio rice for up to 30 minutes. I wanted to try it a different way by using a pressure cooker to speed things up so I'm using a recipe I found in The New Fast Food™: The Veggie Queen™ Pressure Cooks Whole Food Meals in Less than 30 Minutes by Jill Nussinow.  This turned out great!

Ingredients

• 1 T olive oil
• 1 leek, chopped
• 3-4 cloves garlic, minced 
• 1.5 cups arborio rice 
• 3.5 - 4 cups vegetable stock
• 2 tsp lemon zest
• 1/2 tsp saffron, dissolved in hot water
• 1 cup frozen peas, thawed
• 1 cup asparagus, chopped
• Parsley to garnish
• Salt and pepper, to taste 
• Squeeze of lemon juice (optional)

Instructions
Start by heating the oil over medium heat in the pressure cooker. Once heated, add the leek and saute for a minute.

Then, add the garlic and saute another 2 minutes.  Stir in the rice and coat it with oil, then add 3.5 cups vegetable stock, lemon zest, and saffron. 

Lock the lid on the pressure cooker and bring it up to high pressure. Once it reaches the high pressure, lower the heat (maintaining the high pressure) and cook it for 5 minutes.  Quick release it so the steam comes out. Carefully remove the lid. Stir in more stock, if needed. Add peas and asparagus. Stir them until they are cooked through.

Garnish with parsley. Salt and pepper and lemon juice to taste.