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This is a good recipe to use up those extra vegetables you have in your fridge at the end of a long week. It's super fast and always gives good results. The long way is better (isn't it always?), but this method will work in a pinch. One word of caution: I have tried being super lazy and putting raw veggies in the cooker with the rice initially but the results are pretty mushy. It's definitely worth the extra effort to steam the veggies in the microwave or steamer and add them when the rice is done.
- 1 tablespoon olive oil
- 1⁄2 cup leeks or 1⁄2 cup shallots or 1⁄2 cup onion, finely chopped
- 1 1⁄2 cups arborio rice
- 3 1⁄2-4 cups vegetable stock
- 1⁄4 teaspoon saffron thread (optional)
- 1 teaspoon salt
- 1 1⁄2-2 cups vegetables, cooked (broccoli, mushrooms and asparagus are all good choices)
- 2 -3 tablespoons fresh parsley, minced
- 1⁄2 cup parmesan cheese, freshly grated (optional, but recommended)
- 1 -3 tablespoon lemon juice, freshly squeezed (optional)
- 1 -3 teaspoon balsamic vinegar (optional)
- fresh ground pepper
- Heat the oil in the cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add the rice, stirring to coat with the oil. Add 3 1/2 cups of the stock (careful with the sputtering oil), the saffron, and the salt.
- Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
- Stir in the vegetables, parsley and Parmesan (if using). If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the vegetables are throughly heated. Stir in lemon juice or vinegar (if using) and pepper. Serve immediately in shallow soup bowls.