Risotto With Green Peas

By á-170456

Ingredients

• 2 teaspoons olive oil
• 1 1/2 cups finely-chopped leeks (or onions)
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup dry white wine (or dry vermouth or dry sherry)
• 4 cups vegetable broth
• 1 teaspoon salt or to taste
• 10 ounces frozen small green peas (rinse away any ice crystals)
• 3/4 cup grated Parmesan plus more to
• pass at the table
• 2 teaspoons good quality balsamic vinegar plus more to
• taste (optional)
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Heat oil in pressure cooker over medium-high. When it begins to foam, add leeks and cook 1 minute, stirring frequently. Stir in rice and coat grains with oil. Add wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add broth and salt.

Lock lid in place. Over high heat bring to high pressure. Lower heat to maintain high pressure and cook 5 minutes. Quick-release pressure. Remove lid, tilting it away from you to allow any excess steam to escape.

Boil over medium-high heat, stirring constantly, until rice is tender but still chewy, and risotto becomes creamy and thick, 5 to 6 minutes. During the final minute, stir in the peas and Parmesan. Add balsamic vinegar, if desired, to bring up flavors. Let sit 5 minutes to absorb excess liquid. Spoon risotto into large shallow bowls and sprinkle with a few twists of black pepper. Pass extra Parmesan at the table.

This recipe yields 6 servings.