Spring is in the air, and what better way to greet it than with a risotto. This one is made with in season fresh spring leeks that you can pick up from a farmer's market if desired. Top with Parmigiano-reggiano, and you have a simple but flavorful meal.
Make sure the leeks are well cleaned of any dirt. Slice in half laterally, then into thin slices.
Heat the oil in a pressure cooker over medium heat; add the leek and rice and saute for about 5 minutes.
Add the vermouth or wine; stir and allow to evaporate. Add the chicken stock all at once; cover and bring to pressure; lower the heat and stabilize the pressure; cook for 7 minutes.
Turn off the heat and release the pressure; remove the lid and stir in the cheese along with salt and freshly ground pepper, to taste. If the risotto seems to dry, add a bit more broth. Drizzle with olive oil, if desired.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.