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Leek & Asparagus Risotto - Pressure Cooker

1½ Tbsp olive oil
1½ Tbsp butter
1½ Tbsp water
2 garlic cloves, minced
1½ cups leeks, sliced
1½ cups Arborio rice
4 cups vegetable broth
1/4 lb asparagus, chopped
1¼ cup Parmesan Cheese, shredded

In the Nesco® Pressure Cooker , heat the olive oil and butter (use browning mode).

Add the garlic and leeks, sauté until soft. Add the rice, stir thoroughly and then add broth. Close lid turn pressure regulator knob to SEAL. Program for HIGH pressure for 8 minutes.

While risotto cooks, steam asparagus in water. Then sauté in olive oil. Season with salt and pepper. When risotto is done cooking, reduce pressure, then add the sautéed asparagus and Parmesan Cheese.


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