Leek & Asparagus Risotto in a Pressure Cooker

Recipe by Spinning Ninny
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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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