Leek & Asparagus Risotto in a Pressure Cooker Recipe #313917
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.
40 min | 20 min prep
SERVES 4 -6 , 4 -6 1 C servings
- 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
- 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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5 stars