Leek & Asparagus Risotto In A Pressure Cooker

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 in a pressure cooker, heat the olive oil and butter.
• 2 add the garlic and leeks, saute until soft.
• 3 add the rice, stir thoroughly and then add broth.
• 4 cover pressure cooker, and heat to high pressure.
• 5 once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
• 6 while risotto cooks, steam asparagus in water.
• 7 when risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and parmesan cheese.
• 8 serve immediately.