Cook The Book: Risotto With Mushrooms, Olives, And Leeks – a delicious recipe with unsalted butter, olive oil, leeks, Arborio rice, mushrooms, black olives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat the butter and oil the cooker. Saute the leeks until soft but not browned, about 2 minutes. Stir in the rice, making sure to coat thoroughly with the fat. Stir in the mushrooms, olives, and 3 1/4 cups of the broth (watch for sputtering oil).
2
Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 4 minutes. Reduce the pressure by placing the cooker under cold running water. Remove the lid, tilting it away from you to allow steam to escape.
3
The risotto will be fairly soupy at this point. Set the cooker over medium-high heat and boil uncovered, stirring vigorously every minute, until the mixture thickens and the rice is tender but still chewy, 3 to 5 minutes. Add a bit more broth if the mixture becomes dry before the rice reaches the desired consistency. Turn off the heat, stir in the Parmesan, and add salt to taste (if desired). Serve immediately.
623
kcal
Calories
28
g
Fat
57
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon olive oil, 2 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 1 1/2 cups), 1 1/2 cups Arborio rice, and more.
Yes, Cook The Book: Risotto With Mushrooms, Olives, And Leeks falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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