Instructions: Heat the cooker over medium-high heat. Add oil and saute onions until softened.

Pour in the wine, chicken broth, mushrooms, garlic and sun-dried tomatoes. Add rice and stir until coated with the oil. Stir until the mixture begins to come to the boil to prevent sticking.

When the mixture begins to boil, close the cover and the pressure should pop up like magic! As soon as you get to the first red ring (8 pounds pressure), lower the heat (or take it off the burner if you are working on electricity.) You need very little heat to maintain pressure if you are using the pressure fry pan or the Risotto Cooker. Time 6 minutes.

Use the Cold Water Release Method.

Toss the asparagus into the cooker and close up the cooker for another 2 minutes, allowing the asparagus to steam in the warm rice mixture.

Open the cooker and check for consistency. Boil off excess liquid if needed.

Just before serving add the Parmesan cheese and enjoy!

This recipe yields 4 to 6 servings.

Comments: You can also make this with pearl rice, but the texture will suffer slightly.

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