How to Make Spring Leek Risotto
Using the leeks two ways gives this spring leek risotto a balanced "umami" in your mouth. Easy to make in a pressure cooker or Instant Pot.
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups sliced leeks divided
- 1 cup arborio rice
- ⅓ cup white vermouth or white wine I prefer vermouth as it is always the same flavor, no need to worry about fruit and oak and other variables
- 2 cups low-sodium or homemade chicken broth
- 1 teaspoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ⅓ cup shredded parmesan cheese
- salt and freshly ground pepper to taste
Instructions
- 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.
Nutrition
Serving: 1gSodium: 522mgSugar: 2gFiber: 1gCholesterol: 16mgCalories: 365kcalPolyunsaturated Fat: 8gSaturated Fat: 5gFat: 14gProtein: 14gCarbohydrates: 16g
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