RECIPES .
Please visit the Peggy Under Pressure Blog for recipes and instructions featuring
the Elite Platinum Pressure Cookers. www.peggyunderpressure.com
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LEEK & ASPARAGUS RISOTTO
SERVES 4 -6
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
DIRECTIONS
- In the pressure cooker, heat the olive oil and butter. (Follow the Browning/Sautéing
instructions on Page-14 of this manual.)
- Add the garlic and leeks, sauté until soft.
- Add the rice, stir thoroughly and then add broth.
- Close pressure cooker, and press the RICE & RISOTTO function switch.
- While risotto cooks, steam asparagus in water. Then sauté in olive oil. Season with salt
and pepper.
- When risotto is done cooking, follow instructions to reduce pressure, then add the sautéed
asparagus, and Parmesan cheese.
- Serve immediately.
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