Pressure cooker mushroom and leek risotto

Pressure cooker mushroom and leek risotto

No more aching arms! Risotto usually requires a constant stir as the rice absorbs the stock to create its creamy texture, but a pressure cooker can do the job just as well. This one’s rich with dried and fresh mushrooms, white wine and Emmental cheese and cooks incredibly quickly (saving energy to boot) – an all-round win.

Pressure cooker mushroom and leek risotto

Check out more easy pressure cooker recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

No more aching arms! Risotto usually requires a constant stir as the rice absorbs the stock to create its creamy texture, but a pressure cooker can do the job just as well. This one’s rich with dried and fresh mushrooms, white wine and Emmental cheese and cooks incredibly quickly (saving energy to boot) – an all-round win.

Check out more easy pressure cooker recipes.

Nutrition: per serving

Calories
517kcals
Fat
17.9g (7.9g saturated)
Protein
18.4g
Carbohydrates
61.8g (1.1g sugars)
Fibre
3.8g
Salt
1.3g

Ingredients

  • 20g salted butter
  • 1 tsp olive oil, plus extra to fry
  • 1 leek, halved lengthways and finely sliced
  • 40g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 garlic cloves, crushed
  • 300g chestnut mushrooms, roughly chopped
  • 300g risotto rice
  • 150ml white wine
  • 4 thyme sprigs, leaves picked, plus extra to serve
  • 80g emmental cheese, coarsely grated
  • 20g pumpkin seeds

Specialist kit

  • Pressure cooker
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Method

  1. Put a pressure cooker over a medium heat (or set to the sauté function if electric) and add the butter and oil. Once melted, add most of the leek, reserving the dark green ends, and cook for 6 minutes until softened.
  2. Put the porcini mushrooms and stock cube in a jug and pour over 700ml just boiled water. Stir to dissolve the stock then set aside to soak the mushrooms.
  3. Add the garlic and chestnut mushrooms to the pressure cooker and fry for 5 minutes. Stir in the risotto rice and cook, stirring, for 1 minute until the rice is coated in the oil and has turned translucent at the edges. Pour in the wine, simmer until it’s entirely absorbed by the rice then add the stock (including the dried mushrooms). Stir in the thyme then secure the pressure cooker lid. Bring to high pressure then cook for 5 minutes.
  4. Meanwhile, put a small frying pan over a high heat and add the pumpkin seeds. Cook for a few minutes until they start to pop, then tip them into a bowl. Return the pan to the heat and add enough oil to give a thin layer in the base of the pan. Once hot, add the reserved leek ends and cook, stirring, until crisp. Use a slotted spoon to lift onto kitchen paper.
  5. Release the pressure from the cooker and check the rice is tender; if it needs longer, return to high pressure and cook for 1 minute more. Stir in the emmental until melted. Divide among bowls and top with the pumpkin seeds, crispy leeks and extra thyme leaves.

Nutrition

Calories
517kcals
Fat
17.9g (7.9g saturated)
Protein
18.4g
Carbohydrates
61.8g (1.1g sugars)
Fibre
3.8g
Salt
1.3g

Buy ingredients online

Recipe By

Emily Gussin

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