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: