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 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
Set the Instant Pot 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.
Recipe and photos courtesy of Di from Bibby’s Kitchen: www.bibbyskitchen36.com