Leek & Asparagus Risotto in a Pressure Cooker
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
4-6 1 C servings
- Serves:
- 4-6
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.<br/><br/>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.
RECIPE SUBMITTED BY
I'm enjoying living in the south where there is no winter and the azaleas bloom in early April. I'm a knitter, a rugby player, a joker and an aspiring weight-loss artist.