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Instant Pot Fennel & Leek Risotto
JO'S KITCHEN LARDER13Ingredients
50Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 300 grams risotto rice (short grain, I used arborio)
- 2 leeks (cleaned and thinly sliced)
- 2 celery stalks (thinly sliced)
- 2 garlic cloves (crushed)
- 1 fennel (quartered and thinly sliced)
- 1 vegetable stock (ltr hot, from cube is fine)
- 25 grams unsalted butter (or ghee, clarified butter)
- 50 grams Parmesan (grated)
- 1 lemon (zest of whole lemon and juice of half a lemon)
- Parmesan rind (optional)
- pepper
- salt
- fennel fronds (saved for garnish, optional)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium520mg22% |
| Potassium590mg17% |
| Protein14g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber8g32% |
| Sugars2g |
| Vitamin A25% |
| Vitamin C60% |
| Calcium30% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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