Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Leek & Asparagus Risotto in a Pressure Cooker Recipe
    Lost? Site Map

    Leek & Asparagus Risotto in a Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Spinning Ninny's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 4-6


    1 C ser ...

    Units: US | Metric


    1. 1
      In a pressure cooker, heat the olive oil and butter.
    2. 2
      Add the garlic and leeks, saute until soft.
    3. 3
      Add the rice, stir thoroughly and then add broth.
    4. 4
      Cover pressure cooker, and heat to high pressure.
    5. 5
      Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
    6. 6
      While risotto cooks, steam asparagus in water.
    7. 7
      When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
    8. 8
      Serve immediately.

    Ratings & Reviews:

    • on June 06, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Leek & Asparagus Risotto in a Pressure Cooker

    Serving Size: 1 (123 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 514.9
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 8.9 g
    Cholesterol 38.9 mg
    Sodium 527.7 mg
    Total Carbohydrate 67.0 g
    Dietary Fiber 3.3 g
    Sugars 1.9 g
    Protein 18.2 g

    The following items or measurements are not included:

    vegetable broth

    Ideas from


    Over 475,000 Recipes Network of Sites