Prep 20 mins
Cook 20 mins
Using a pressure cooker makes risotto a quick and easy meal that looks and tastes like it took hours! This is a delightful recipe - for something a little different, try adding fresh spinach with the asparagus, or mushrooms with the leeks.
- 1 1⁄2 tablespoons olive oil
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons water
- 2 garlic cloves, minced
- 1 1⁄2 cups leeks, sliced
- 1 1⁄2 cups arborio rice
- 4 cups vegetable broth
- 1⁄4 lb asparagus, chopped into 1 inch segments
- 1 1⁄4 cups parmesan cheese, shredded
- In a pressure cooker, heat the olive oil and butter.
- Add the garlic and leeks, saute until soft.
- Add the rice, stir thoroughly and then add broth.
- Cover pressure cooker, and heat to high pressure.
- Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
- While risotto cooks, steam asparagus in water.
- When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
- Serve immediately.
This came out better than I could have imagined. It is coming into winter here in NZ so I used brocolli instead of asparagus & did add spinach as noted in the blurb. Also fried some chopped bacon till crisp and stirred through at the end with the steamed vege and cheese (& a good coarse grind of black pepper). The result had it ALL. Creamy, garlicky leeks and rice, fresh lightly steamed greens, crispy texture of the bacon, and moreish sticky cheesie finish.
I've read other reviews from other recipes on this site saying it is worth buying a pressure cooker just to make risotto - after trying this recipe I couldn't agree more.