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Leek and Carrot Risotto in the Cookeo

Name: Leek and Carrot Risotto in the Cookeo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300g risotto rice; 1/2 liter water; 1 stock cube; 2 white parts of leeks, sliced; 2 carrots, cut into small cubes; Oil for cooking; Crème fraîche to finish

Shared by CookAdapt · written for Cookeo

Your Cookeo does all 13 min for you

⁦5 min⁩Prep

⁦20 min⁩Cook

4Servings

Per serving · estimated

320 kcal7 g Protein56 g Carbs8 g Fat

No Cookeo? Adapt it to your machine

Servings

Ingredients

Instructions

Cookeo · 3Brown the vegetables · Pressure cooking · Add the cream

By hand · 3Prepare the vegetables · Add the rice · Serve

Prepare the vegetables

Away from the appliance, slice the 2 white parts of leeks and cut the 2 carrots into small cubes.

By hand

Brown the vegetables

Start the Brown mode, with the lid open. Add the oil for cooking, the 2 sliced white parts of leeks and the 2 diced carrots, and sauté for 5 min until tender, stirring every 60 to 90 seconds. Stop the Brown mode.

BrownTime05:00

Add the rice

Add 300 g risotto rice, 1/2 liter water and 1 crumbled stock cube to the pot. Mix everything well, scraping the bottom of the pot.

By hand

Pressure cooking

Close the lid and pressure cook on high for 7 min. Open the lid as soon as it unlocks.

Pressure CookTime07:00High pressureQuick release

Add the cream

With the lid open, in Simmer mode, add the crème fraîche to finish and mix well for 1 min to obtain a creamy risotto.

SimmerTime01:00

Serve

Serve immediately, piping hot. Grated Parmesan can be added if desired.

By hand

Step 2, as written for the Cookeo

BrownTime05:00

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