This creamy zucchini risotto is flavored with leeks and a hint of garlic, along with the final swirl of Parmigiano at the end of the cooking time. Serve it as an elegant first course or a side dish with grilled chicken or lamb.

SERVES 4 TO 6

INGREDIENTS

• 4 tablespoons unsalted butter
• 1 leek (white and tender green parts), cleaned and thinly sliced
• 3 medium zucchini, coarsely grated
• 1 garlic clove, minced
• 1 ½ cups carnaroli or vialone nano rice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 3 ½ cups chicken stock or store-bought chicken broth
• ½ cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat.
2. Add the leek, zucchini, and garlic and saute for 2 minutes, or until the leek becomes softened.
3. Add the rice and stir to coat the grains with butter.
4. Add the wine and bring to a boil.
5. Pour in the stock.
6. Lock the lid in place and cook at high pressure for 7 minutes.
7. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. Stir in the remaining 2 tablespoons of butter and the cheese.
9. Taste for seasoning, adding salt and pepper if necessary.
10. Serve immediately.