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Fresh spring leeks shine in this simple spring leek risotto. So easy to make in either your pressure cooker or instant pot – creamy risotto on the table in about 10 minutes time.
Make sure the leeks are clean of any dirt. Slice in half laterally, then into thin slices.
Heat the oil in the pressure cooker over medium heat; add 1 cup of the leek and rice and sauté for about 5 minutes; add the vermouth (or wine) and stir until evaporated. Add all of the broth, cover and bring to pressure; lower the heat, stabilize the pressure and cook for 7 minutes.While the risotto is cooking, heat a small skillet over medium heat, melt the butter and olive oil together, then add the remaining cup of sliced leeks. Cook, stirring often, until lightly browned. When the risotto is done, turn off the heat and quick release the pressure, remove the lid. Stir in the caramelized leeks, cheese, along with salt and pepper to taste. If the risotto seems too dry, add a bit more broth.
Spring is in the air, so to speak. It’s standard spring day here, cloudy, grey and cold. But the Farmer’s market is getting in some good springtime produce, and leeks are one of my favorites.
Totally underutilized IMHO.
Spring Leek Risotto one of my 7 minute risottos, made in the pressure cooker; or instant pot, but you can make it in the traditional add and stir way. (To find out how, here is the basic, and traditional recipe for Risotto Milanese.) Any way you make it, it’s good.
Although from the same family as onion, shallots, and garlic, the leek has a similar history but its own distinctive flavor. While it’s similar-looking to a green onion, it is much larger and cigar-shaped, with tiny hairs for roots rather than a bulb.
Being as it is from the onion family, leeks hold many of the same health benefits as other allium vegetables. Their unique combination of flavonoids and sulfur-containing nutrients, these vegetables belong in your diet on a regular basis. There’s research evidence for including at least one serving of an allium vegetable in your meal plan every day.
Health benefits include lowering blood pressure, relieving chronic inflammation of the joints, protecting against type2 diabetes, rheumatoid arthritis, and even have shown to help with allergies.
And they taste good too!
Biblical accounts illustrate how desirable leeks were even then: the children of Israel thought seriously about returning to Egypt, the land of their captivity, just to taste them again.
By using them two ways in this Spring Leek Risotto, you get both the mellow leeks flavor in the rice, and then the rich leek flavor in the caramelized version to finish the dish. This final addition tastes so rich – it’s the umami in your mouth.
Instant pots are all the rage right now, and all it really is is an electric, pre-timed, pressure cooker (or slow-cooker). I like mine OK but still prefer to make my risotto in my pressure cooker. But one will work as well, or as quickly, as the other.
I have friends, and colleagues, that insist you cannot make a proper risotto in a pressure cooker, as it’s the constant stirring that breaks down the starch to make a risotto creamy.
My risotto is creamy. And here’s why – when you remove the lid, there is still a lot of broth in the pot, and that’s when you will stir like crazy for a few minutes, stirring until the broth is gone, then, as the rice will continue to absorb more broth, adding some as needed to keep the risotto loose. I like mine fairly loose, so I always add a touch more broth right before I serve it.
So grab yourself some healthy leeks, a cup or so of arborio rice, and whip up some Spring Leek Risotto. An easy, seasonal, side. Great with grilled meats, chicken, or fish.
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