Saffron Risotto With Vegetable Du Jour

• 1 tablespoon olive oil
• 1/2 cup leeks finely chopped, shallots, or onions
• 1 1/2 cups arborio rice
• 4 cups vegetable stock
• 1/4 teaspoon saffron threads
• 1 teaspoon salt or to taste
• 2 cups cooked vegetables chopped
• 3 tablespoons fresh parsley minced
• 1/2 cup Parmesan cheese
• freshly ground pepper to taste

1. Heat the oil in the cooker. Cook the leeks, stirring frequently, for 1 minute. Add in the rice, stirring to coat with the oil. Add 3.5 cups of the stock, the saffron, and the salt.
2. Lack the lid in place. Cook on high pressure for 5 minutes. Reduce pressure with quick release.
3. Stir in the vegetables, parsley and Parmesan. If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (tender but chewy) and the vegetables are thoroughly heated. Stir in the Parmesan and pepper. Serve immediately in shallow soup bowls.

olive oil, leeks, arborio rice, vegetable stock, saffron threads, salt, parsley, parmesan cheese, freshly ground pepper

Taken from www.yummly.com/recipe/Saffron-Risotto-with-Vegetable-Du-Jour-1556645 (may not work)