Leek Asparagus Risotto in a Pressure Cooker
Creamy, flavorful, and ready in a fraction of the time, this Leek Asparagus Risotto in a Pressure Cooker is a modern twist on a classic Italian dish. Featuring tender leeks, vibrant asparagus, and velvety Arborio rice, this recipe combines sophisticated flavors with easy preparation. Toasted rice is simmered in dry white wine and warm vegetable broth, complemented by the brightness of lemon zest and the richness of Parmesan cheese. Using a pressure cooker ensures perfectly creamy risotto with minimal effort, making it ideal for busy weeknights or casual entertaining. Serve this elegant dish garnished with fresh parsley and extra Parmesan for a restaurant-quality finish that will impress every guest. Perfect for vegetarians and those seeking a quick yet indulgent meal, this one-pot delight is your new go-to risotto recipe.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups leeks (white and light green parts only, thinly sliced)
- 3 cloves garlic (minced)
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable broth (warm)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon lemon zest
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Set the pressure cooker to sauté mode. Add olive oil and butter, and let the butter melt.
Add the sliced leeks and cook for about 3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the asparagus pieces and sauté for 2 minutes. Remove half of the asparagus and set aside for serving as a garnish.
Add the Arborio rice to the pressure cooker and stir to coat it with the oil and butter. Toast the rice for about 1 minute.
Pour in the white wine and cook, stirring constantly, until most of the wine has evaporated, about 2 minutes.
Add the warm vegetable broth to the pressure cooker. Stir to combine, scraping the bottom to ensure nothing is sticking.
Cancel sauté mode. Secure the lid on the pressure cooker and ensure the valve is set to sealing. Cook on high pressure for 6 minutes.
Quick-release the pressure by carefully turning the valve to venting. Once the pressure has fully released, remove the lid.
Stir the risotto vigorously for about 2 minutes to release the starch and achieve a creamy texture.
Stir in the reserved asparagus, grated Parmesan cheese, lemon zest, salt, and pepper. Mix until the cheese is melted and the flavors are evenly distributed.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and additional Parmesan, if desired.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 431 mg | 33% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
