Pressure cooker leek and parmesan risotto
Creamy, savoury leek and parmesan risotto in about 30 minutes, with no stirring and no ladle of stock at a time.
- Time30 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 539kcal
- 73gcarbs
- 6.7gof which sugars
- 18.4gfat
- 9.7gsaturates
- 15.8gprotein
- 3.5gfibre
- 3.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the butter and oil on the Sauté setting. Add the leeks with a pinch of salt and cook for 5 minutes until soft but not coloured. Add the garlic for 30 seconds.
5 min - 2
Stir in the rice and cook for 1 minute until the grains look glossy at the edges. Pour in the wine and let it bubble until almost gone, about 1 minute.
1 min - 3
Add the hot stock and thyme and scrape the bottom of the pot so nothing sticks. Do not stir again once the lid is on.
- 4
Lock the lid and set the valve to sealing. Cook at high pressure for 5 minutes. It takes about 8 minutes to come up to pressure first.
5 min - 5
Use a quick release straight away, not natural release. Risotto carries on cooking in the heat and will go soft and gluey if left to sit under pressure. Open the lid carefully.
- 6
Stir hard for a minute. The rice should be creamy and just tender with a slight bite. If it looks tight, stir in a splash of hot water. Stir in the parmesan, the extra butter and the lemon zest, then rest for 2 minutes. Season with black pepper and salt to taste.
- 7
No pressure cooker? Soften the leeks in a wide pan, add the rice and wine, then add the hot stock a ladle at a time, stirring often, for 20 to 25 minutes until creamy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
