Get that luxuriously creamy and flavorful risotto experience in a fraction of the time by making pressure cooker risotto. Pair with some fresh spring peas (frozen work just as well), and some crispy asparagus and you have a spring flavor sensation the whole family will gobble up. Don't forget to top with some arugula to get that earthy, peppery bite. Yummy!
Turn the pot to sauté. Once hot, add the butter and melt. Add in the leeks, along with a good pinch of salt. Sauté over medium heat for about 5 minutes, until translucent.
Add the garlic and sauté for about another minute.
Add the rice, and stir to coat in the butter and leek mixture
Add the wine, and cook until the liquid has almost all disappeared, about 1 minute.
Add 4 cups of the stock (set aside the extra 1/2 cup). Pop on the pressure cooker lid, turn the pot to high pressure for 6 minutes.
After 6 minutes, use the quick release valve on your cooker to release the pressure. Remove the lid and add in the extra stock, parmesan, 1 tbsp butter, peas and chopped asparagus. Add salt and pepper to taste, stir to combine and then pop on the lid for about a minute to allow the peas and asparagus to heat through.
To serve: place the risotto into bowls, add a squeeze of fresh lemon on top, some fresh parmesan cheese and a handful of arugula.
To do this on the stove top just follow the instructions, but instead of adding the stock all at once in step 5, add about 1/2 cup at a time, until the liquid disappears, and then add another 1/2 cup until all the stock has been used.You may need more stock. After about 30 minutes it should be all cooked, and you can continue from step 6.