Leek & Asparagus Risotto in a Pressure Cooker

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. 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.