Prep Time: 10 minutes
Cook Time: 60 minutes
2 pounds asparagus
1 medium pineapple
5 tablespoons tomato sauce
5 cups of water
2 tablespoons sunflower oil
2 onions, peeled and chopped
2 cups of rice
¼ cup of white wine vinegar
2 teaspoon flavored vinegar
2 tablespoons chili powder
3 tablespoons lemon juice
How to Prepare:
Trim the asparagus by removing the stem, wash them under the cold water and slice them in roundels, making sure to keep the tips.
Peel the pineapple and cube it.
Meanwhile, wash the rice several times and boil the water to cook the rice for 15 minutes until half-cooked.
Add the woody stems and water to your Instant Pot.
Close the lid and cook for 15 minutes on a HIGH pressure, release the pressure naturally. Lift out the woody stem and discard the cooking liquid to pour the liquid into a measuring cup.
Add in the rice, onion, cubed pineapple, tomato sauce, chili powder and Olive oil to the Instant Pot and swirl well and then cook for 20 minutes. Pour the liquid from the measuring cup.
Splash in a bit of wine vinegar and deglaze and then add in the asparagus, asparagus roundels and tips and mix well. Season with the flavored vinegar and close the lid and cook on HIGH
pressure for 10 minutes.
Release the pressure naturally and portion the asparagus risotto into two bowls or mugs and dollop each bowl with the freshly squeezed lemon juice. Remember that this dish should be served warm. Serve the spicy asparagus risotto with the cold tomato juice.
Nutrition (Per Serving)
Calories: 246; Fat: 30g; Carbohydrates: 53g; Protein: 27g