Risotto with Leeks

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.

3 tbsp Colavita Extra Virgin Olive Oil

1 ½ sliced leeks

1 cup Colavit Arborio Rice

½ cup white vermouth or white wine

2 cups Rachael Ray Low-Sodium All Natural Chicken Stock

½ cup grated parmigiano reggiano (or other full flavored nutty parmesan cheese)

Salt and freshly ground pepper

Colavita Extra Virgin Olive Oil, to drizzle (optional)

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.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 339

% Daily Value *
Total Fat 11g17%

Saturated Fat 3g15%
Cholesterol 8mg3%
Sodium 493mg21%
Total Carbohydrate 44g15%

Dietary Fiber 1g4%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Risotto with Leeks