Ingredients
- 1 T olive oil
- 1 leek, chopped
- 3-4 cloves garlic, minced
- 1.5 cups arborio rice
- 3.5 - 4 cups vegetable stock
- 2 tsp lemon zest
- 1/2 tsp saffron, dissolved in hot water
- 1 cup frozen peas, thawed
- 1 cup asparagus, chopped
- Parsley to garnish
- Salt and pepper, to taste
- Squeeze of lemon juice (optional)
Start by heating the oil over medium heat in the pressure cooker. Once heated, add the leek and saute for a minute.
Then, add the garlic and saute another 2 minutes. Stir in the rice and coat it with oil, then add 3.5 cups vegetable stock, lemon zest, and saffron.
Lock the lid on the pressure cooker and bring it up to high pressure. Once it reaches the high pressure, lower the heat (maintaining the high pressure) and cook it for 5 minutes. Quick release it so the steam comes out. Carefully remove the lid. Stir in more stock, if needed. Add peas and asparagus. Stir them until they are cooked through.
Garnish with parsley. Salt and pepper and lemon juice to taste.
Hey! Look at that gorgeous molded rice! Looks delicious, Angela!
ReplyDeleteHa! I knew you'd like that, April! You need some molds!
ReplyDelete