Lifestyle
Charred leek and asparagus risotto with freshly grated parmesan
This Instant Pot risotto pairs creamy leek and parmesan rice with charred asparagus and leeks, ready in just 15 minutes.
If stirring risotto for 40 minutes sounds like a lot to ask on a Monday night, this recipe’s for you! A pressure cooker gives you creamy risotto without babysitting a pot the whole time it cooks. Leeks and asparagus stretch this meal further, making it the perfect dinner option for a meat-free Monday. Recipe compliments of Instant Pot.
Prep time: 15 minutes | Cooking time: 15 minutes | Servings: 12 to 14 as a starter, or 4 to 6 as a main
Ingredients
For the risotto:
- 1 tablespoon butter
- 15 ml olive oil
- 1 shallot, finely diced
- 2 leeks, halved lengthways and finely sliced
- 2 cups risotto rice
- 125 ml white wine
- 1 litre hot chicken or vegetable stock
- 300 to 350 ml boiling water
- 100 ml fresh cream, plus extra for finishing
- 1/2 cup freshly grated parmesan, plus extra to serve
- 15 ml lemon juice
- Salt and black pepper, to taste
For the charred vegetables:
- Olive oil, for flash-frying
- 200 g asparagus, ends trimmed
- 10 to 12 small leeks, rinsed and sliced lengthways
- A squeeze of fresh lemon juice
- Salt and black pepper, to taste
Method
- Set the Instant Pot to Sauté mode. Add the butter and olive oil, and once the butter has melted, add the shallot and leeks. Sauté for 3 to 4 minutes, until softened.
- Add the rice and toast for 2 minutes, stirring constantly so it doesn’t catch on the bottom.
- Turn off the Sauté function and deglaze with the white wine. The residual heat should reduce it by about half.
- Pour in the stock and boiling water. Secure the lid, set to Pressure Cook, and cook for 5 minutes.
- Once the time is up, quick release the steam, then carefully remove the lid and lift out the inner pot.
- Stir in the cream, parmesan, and lemon juice. Season with salt and black pepper.
- While the risotto cooks, heat a little olive oil in a pan over high heat and flash-fry the asparagus and sliced leeks until charred in places. Season with salt, pepper, and a squeeze of lemon juice.
- Divide the risotto between plates, drizzle with a little extra cream, and top with the charred asparagus and leeks.
- Finish with a scattering of parmesan.
