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    You are in: Home / Recipes / Leek & Asparagus Risotto in a Pressure Cooker Recipe
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    Leek & Asparagus Risotto in a Pressure Cooker

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    • 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.

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    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
    32%
    Total Fat 18.8 g
    29%
    Saturated Fat 8.9 g
    44%
    Cholesterol 38.9 mg
    12%
    Sodium 527.7 mg
    21%
    Total Carbohydrate 67.0 g
    22%
    Dietary Fiber 3.3 g
    13%
    Sugars 1.9 g
    7%
    Protein 18.2 g
    36%

    The following items or measurements are not included:

    vegetable broth

    Detailed Nutrition Values About Nutrition Info
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