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spring leek risotto

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.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Rice & Grains, Side Dish
Cuisine American
Servings 4 servings
Calories 365 kcal


  • 2 tablespoons extra virgin olive oil
  • 2 cups sliced leeks divided
  • 1 cup arborio rice
  • 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
  • cup shredded parmesan cheese
  • salt and freshly ground pepper to taste


  • 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.


Serving: 1gCalories: 365kcalCarbohydrates: 16gProtein: 14gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 16mgSodium: 522mgFiber: 1gSugar: 2g
Keyword instant pot, leeks, pressure cooker, risotto, spring
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