When will spring be here?!?! The brightness and color from the addition of fresh herbs in this dish- especially the chives- made me feel a little bit closer to springtime.
This was a quick weeknight dinner with the use of a pressure cooker. It would also be a nice side dish. I loved the texture of the quartered mushrooms.
We ate it with steamed asparagus on the side… another taste of spring! 🙂 This recipe was loosely adapted from Everyday Food.
Yield: Serves 6
- 2 leeks, white and light green parts, thinly sliced and cleaned
- 4 T avocado or olive oil
- 6 cups low-sodium chicken stock
- 1 large shallot (or 2 standard-sized shallots), diced small
- 4 garlic cloves, thinly sliced
- 24 ounces cremini or button mushrooms, trimmed and quartered
- Coarse salt and ground pepper
- 2 cups Arborio rice
- 1/2 cup grated Parmesan
- 1/2 cup chopped mixed fresh herbs, such as parsley, marjoram, and chives
- In a 10-inch heavy- bottomed skillet, heat 2 tablespoons oil over medium-high. Add shallot, garlic, and mushrooms, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Set aside.
- In a 5 to 7 quart pressure cooker, heat 2 tablespoons of oil over medium. Add leeks, season with salt and pepper, and cook until softened. Add rice and cook, stirring, until rice is translucent at edges, 1 to 2 minutes.
- Add the unheated stock to pressure cooker. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure.
- Cook for 7 minutes. Release the pressure according to the manufacturer’s instructions or place the pot under running cold water. Carefully open the lid, being careful of the steam.
- Stir in the mushroom mixture, cheese, and herbs. Season with salt and pepper. Serve immediately.
One Year Ago:
All my favorite flavors together Josette… Food for the soul !
We are lovers of comfort food over here 🙂
I suggested making risotto with Farro instead of Arborio rice and my husband completely rejected the idea! We love risotto this way too much to change it, I guess.
🙂
I love risotto so much! Delicious recipe 🙂
Thank you! I use my pressure cooker almost exclusively for risotto- it makes it a quick (& delicious!) meal.
This risotto looks perfect! Aren’t mushrooms fabulous?!!!
I am a HUGE fan of mushrooms… especially mixed mushrooms. I took the easy way out in this dish and used all creminis- it would be wonderful with a medley 🙂
Come over here to California if you’re ready for spring, Josette! Shoot, it’s beginning to feel like summer what with our 80 degree weather this weekend!
So unfair!! My sister lives in San Francisco so I do hear about the superior weather quite often 🙂
It’s starting to warm up here– but might snow again this week!
My brother lives in New York so he feels your pain! 🙂
Glad to hear it, he he 🙂
This risotto looks perfect.
Thank you!! The herbs added so much to the dish.
We are all so looking forward to spring but it is dragging its heels here in New England. I’ve never use my pressure cooker for risotto…must give it a try. Thanks for the inspiration.
Yes, please. This risotto looks so inviting, so delish… I love the mushroom and herb combo, and risotto is one of my favorite comfort foods too! By the way, I’m so happy to discover your lovely blog and hang out with you at Fiesta Fridays 🙂 -Laura
Ok. So my second try with the pressure cooker. ( my first was the butternut squash risotto on this blog). Even though the first risotto I made came out perfectly(although it did look a lot like asparagus risotto, like the photo the brookcook posted :), this time around I was tempted to cook it longer ( who can believe risotto in 7 minutes with no stirring?!?!) but I didn’t , because the brookcook knows her stuff!!! Of course it came out perfectly again!!! Hooray!
Yay!! You are making me want to whip this one up again 🙂 So happy you are getting such good use out of your pressure cooker too! 🙂