Leek & Asparagus Risotto in a Pressure Cooker |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
1. In a pressure cooker, heat the olive oil and butter.
2. Add the garlic and leeks, saute until soft.
3. Add the rice, stir thoroughly and then add broth.
4. Cover pressure cooker, and heat to high pressure.
5. Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
6. While risotto cooks, steam asparagus in water.
7. When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
8. Serve immediately.
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