Lifestyle
Creamy charred leek and asparagus risotto
This is a versatile dish that can stand alone as a vegetarian meal or pair with grilled chicken, fish, or shrimp for a heartier dish.
Risotto, with its comforting creaminess and versatility, is a dish that never fails to capture the hearts and palates of food enthusiasts. Among the many variations of this Italian classic, one that stands out for its unique blend of flavours and textures is charred leek and asparagus risotto. Recipe compliments of Instant Pot.
Ingredients
- 1 tablespoon butter
- 15ml (1 tbls) olive oil
- 1 shallot, finely diced
- 2 leeks, halved lengthwise and finely sliced
- 2 cups risotto rice
- 125ml (1/2 cup) white wine
- 1 litre (4 cups) hot chicken/vegetable stock
- 300 -350ml boiling water
- 100ml fresh cream, plus extra for finishing
- 1/2 cup freshly grated parmesan cheese, plus extra to serve
- 15ml (1 tbls) lemon juice
- salt and black pepper, to taste
- olive oil, for flash-frying
- 200g asparagus, ends trimmed
- 10-12 small leeks, rinsed and sliced, lengthwise
- a squeeze of fresh lemon juice
Method
- Set your multicooker on Sauté mode. Add the butter and oil. Once the butter has melted, add the onions and leeks. Sauté until softened, about 3-4 minutes.
- Add the rice and toast for 2 minutes, stirring all the while to prevent catching. Turn the Saute function off, then deglaze with the wine. The residual heat should reduce the volume by half.
- Pour in all the stock and water. Cover with the lid on and lock into place. Set the function on Pressure cook, for 5 minutes. Once the cooking time is up, quick release the steam. Remove the lid carefully and lift out the inner pot.
- Stir in the cream, parmesan and lemon juice. Season with salt and black pepper.
- While the risotto is cooking, flash-fry the asparagus and leeks in a little olive oil. Season with salt and black pepper and a squeeze of lemon juice.
- Divide the risotto between the plates and drizzle with a little extra cream. Lay the asparagus and leeks on top and finish with parmesan cheese.
Notes: Risotto is forgiving. If you’d prefer a runnier consistency, switch to Sauté mode and add a bit more stock and stir through. If you’d like it to thicken more, allow it to stand for a few minutes before serving.
