Ingredients
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1/4 cup olive oil
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6 leeks, white part only, sliced
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3 garlic cloves, crushed
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2 carrots
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1/2 cup arborio rice
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3 potatoes, cut in large chunks
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5 cups chicken stock
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1/2 cup parsley, chopped
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1/2 cup celery, chopped
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1 bay leaf
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1 teaspoon salt
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1/4 teaspoon pepper
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2 teaspoons dried basil
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2 tablespoons fresh lemon juice
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3 tablespoons tomato paste
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1 tablespoon light brown sugar
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10 ounces fresh spinach, rinsed, cut in large pieces
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1/4 cup parmesan cheese, grated
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1/4 cup fontinella cheese, grated
Instructions
- In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.
- Add rice and potatoes. Stir well and cook 1 minute.
- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.
- Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat diffuser over burner, and cook 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir soup well. Ladle into bowls.
- Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.
- Serves 6-8.