Pressure-Cooker Risotto with Leeks, Sun-Dried Tomatoes and Mascarpone

A creamy risotto made quickly in a pressure cooker with leeks, sun-dried tomatoes, mascarpone, and parmesan cheese.

Vegetarian Pressure Cooker Dinner Italian Risotto

Estimated Nutrition

Calories

910.2

kcal / serving

1820.4 kcal total

Carbs

62.3g

per serving

124.5 g total

Fat

64.1g

per serving

128.2 g total

Protein

21.3g

per serving

42.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

Mascarpone

Parmesan

GrainsCereals

150

Arborio Rice

risotto rice

Liquids

450

Vegetable Stock

hot

NutsSeeds

clove

Garlic

peeled and finely chopped

sprig

Thyme

tbsp

Flat leaf Parsley

fresh, finely chopped

Vegetables

piece

Onion

medium, peeled and finely chopped

piece

Leek

washed, halved lengthways and sliced

piece

Sundried Tomatoes

cut into thin strips

Method

Melt the butter in a pressure cooker over gentle heat.

Cook the onion, garlic, leeks, and thyme for 5 minutes without browning.

Stir in the rice and sun-dried tomatoes to coat them with butter.

Add 450ml of hot stock and lock the pressure cooker lid.

Bring to pressure and cook for 6 minutes on reduced heat.

Release the pressure and remove the lid.

Stir in the mascarpone and parmesan then season to taste.

Garnish with parsley and serve immediately.