Pressure Cooker Leafy-Green Risotto
Nutrivore Score: 277
Ingredients
- 3 tablespoons olive oil (divided 2 + 1)
- 1/2 cup leeks (divided, 1/4 cup greens chopped, 1/4 cup white minced)
- 1 cup parsley flat leaf, (packed, about 2 ounces)
- 1 cup spinach (packed, about 2 ounces)
- 6 extra large basil leaves (1/4 cup loosely packed, about 1/8 ounce)
- 3 large romaine leaves (about 2 ounces)
- 1/2 cup water
- 3 fillets anchovy
- 2 cloves garlic sliced in rounds
- 1 cup rice (aborio or similar short grain rice)
- 1/4 cup dry white wine (pinot grigio)
- 2 cups chicken bone broth
- 1/2 cup parmesan cheese grated (plus extra for garnish, optional)
- 1/2 teaspoon salt or to taste
Instructions
- Gather all the ingredients and have them chopped, measured, and set to go.
- On sauté mode add 2 tablespoons of olive oil to InstantPot or MultiCooker. Sauté the green leeks for 3 minutes until they turn bright and are softened. Add anchovies (be careful as the anchovies will sputter a bit), and using a spatula break apart the anchovies about 30 seconds. Then add the garlic and cook for another 30 seconds or until the anchovies are melted and the garlic is fragrant. Turn off the pressure cooker.
- Remove the sauteed leaks, anchovies, and garlic from the insert and spoon into a blender or food processor, leaving as much oil as possible in the pressure cooker insert. Then add parsley, spinach, basil, and torn lettuce leaves to the blender with ½ cup water. Set aside/don’t blend yet.
- On sauté mode add remaining tablespoon of olive oil to the InstantPot or MultiCooker. Add the white part of the leeks and sauté for two minutes, stirring constantly. Stir the rice into the oil making sure it gets coated. Continue to sauté the rice and leeks for 2 to 3 minutes, stirring often, until the edges of the rice changes color and becomes a bit translucent.
- Pour in the wine. The wine sizzles and steams, so use caution. Stir and scrape the bottom of the pot to incorporate any brown bits and let simmer for 1 minute. Add the chicken broth and stir to make sure everything is evenly distributed. Seal the cooker with the vent apparatus sealed. Pressure cook on high for 5 minutes.
- While the rice is cooking blend the greens until smooth, only adding additional water by the teaspoon if necessary. Then grate the cheese and set aside.
- When the pressure cooking is done, do a quick release. When you open the lid it may look a little soupy and that’s fine. Add cheese and the blended greens.
- Turn the sauté setting back on and stir the rice for 4 minutes or until you reach the consistency you like. While it's cooking to consistency add salt a quarter teaspoon at a time or until you reach the level of saltiness you prefer.
- Divide into four servings and garnish with a little more cheese and basil.
Nutrition
Nutrition Facts
Pressure Cooker Leafy-Green Risotto
Amount per Serving
Calories
363
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
10
mg
3
%
Sodium
562
mg
24
%
Potassium
292
mg
8
%
Carbohydrates
42
g
14
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
14
g
28
%
Vitamin A
4112
IU
82
%
Vitamin C
25
mg
30
%
Calcium
213
mg
21
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.