Risotto with mushrooms, olives, and leeks from Cooking under Pressure by Lorna J. Sass

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on December 08, 2016

    I love risotto and don't mind standing at the stove stirring for 20 minutes occasionally, but to discover I could make a risotto in 4 minutes in the pressure cooking was a revelation. I'm actually not wild about the flavour combination here, but I will use the ratio of rice / veggies / liquid and make some other risottos this way when I need a meal fast.

  • jaelsne on February 11, 2012

    Phenomenal recipe! My family loved this risotto dish. It tastes far richer and creamier than one would guess from the amount of added fat. The ingredients blended very well. I made the recipe as written, and wouldn't change a thing. It was very easy to make, and would be a good dish for company.

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