Pressure-cooker risotto with leeks, sun-dried tomatoes and mascarpone
Creamy, rich, and remarkably quick, this pressure-cooker risotto combines tender leeks with sweet, tangy sun-dried tomatoes. Stirring in mascarpone and Parmesan at the very end creates an irresistibly silky, velvety texture. Garnish with fresh thyme and parsley before serving warm.
Ingredients
- Garlic2 კბილი
- Vegetable stock800 ml
Instructions
6 steps- 1
Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring.
- 2
Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter.
- 3
Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes.
- 4
Release the pressure, remove the lid and stir.
- 5
Fold in the mascarpone and parmesan and season to taste.
- 6
Garnish with the parsley and serve at once.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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