How to Make Spring Leek Risotto

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 20 minutes

食材

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)

步驟

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.

營養

• 每份大小: 1 g
• 卡路里: 365 kcal
• 總脂肪: 14 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 8 g
• 膽固醇: 16 mg
• 鈉: 522 mg
• 總碳水化合物: 16 g
• 膳食纖維: 1 g
• 總糖: 2 g
• 蛋白質: 14 g