How to Make Spring Leek Risotto

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 tablespoons extra virgin olive oil

2 cups sliced leeks (divided)

1 cup arborio rice

1/3 cup white vermouth or white wine

2 cups low-sodium or homemade chicken broth

1 teaspoon extra virgin olive oil

1 tablespoon unsalted butter

1/3 cup shredded parmesan cheese

salt and freshly ground pepper (to taste)

Directions

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 Size: 1 g
• Calories: 365 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Cholesterol: 16 mg
• Sodium: 522 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 14 g