Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

IP D Fennel And Leek Risotto

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 1 servings adjust

Directions

Ingredients

  • 2 tablespoons Butter
  • 2 Leeks, cleaned and thinly sliced
  • 2 stalks Celery, thinly sliced

Step 1

Melt butter in the Instant Pot using Sauté function and fry thinly sliced leek and celery for couple of minutes until they start to get soft and translucent but not coloured.

Ingredients

  • 2 cloves Minced Garlic
  • 1 Fennel Bulb, quartered and thinly sli
  • 1 12 cups Arborio Rice
  • 12 cup White Wine

Step 2

Add sliced fennel and garlic and let these fry for another minute or so before adding rice. Once rice has been added stir everything really well as we want for the rice to be coated in buttery veggies mixture. Add wine and cook, stirring, until wine is absorbed.

Ingredients

  • 1 quart Vegetable Stock, warmed

Step 3

Add all the stock, stirring so all the rice is submerged. Put on the lid and lock it in place making sure that the black, steam releasing valve is pointing to "Sealing". Set your Instant Pot to "Manual" on High setting for 7 min.

Ingredients

  • 14 cup Grated Parmesan Cheese
  • Salt and Pepper
  • 1 Lemon, zest and half of juice

Step 4

Quick released steam when the pot beeps. Take off the lid and add juice of half a lemon (or to taste),lemon zest and grated parmesan. Taste and season with salt and pepper. Let risotto stand for 5 minutes before serving.
Kitchen Monki sign up