A lovely taste of spring, this beautifully colored, subtly flavored risotto is just the dish to brighten up dinnertime.
SERVES 6
INGREDIENTS
- 4 tablespoons unsalted butter
- 2 medium leeks (white and tender green parts), cleaned and finely chopped
- 2 medium zucchini, shredded
- 1½ cups Carnaroli or Vialone Nano rice
- ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
- 3½ cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper (optional)
- ¼ cup finely chopped fresh chives for garnish
INSTRUCTIONS
- Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat. Add the leeks and zucchini and sauté for 2 to 3 minutes, until the leeks begin to soften.
- Add the rice, stirring to coat the grains. Add the wine and bring to a boil.
- Add the stock, lock the lid in place, and cook at high pressure for 7 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the remaining butter and the Parmigiano.
- Taste for seasoning and add salt and pepper if needed.
- Serve immediately, garnished with the chives.
