It seems almost criminal that this Spring Vegetable Risotto comes together so quickly and easily. Even better, its so creamy, yummy and comforting it really feels like a gourmet meal.
Traditional stovetop risotto is notoriously finicky, requiring up to 45 minutes of near constant stirring. A few years ago I started making mine in the oven. This “blind method cuts out all the stirring but it still takes close to an hour and it can be a little tricky to get the texture right. Just recently I tried making risotto in the multi cooker using the “Rice Cooker” setting and its been a massive game changer.
This Spring Vegetable Risotto comes together in about 4 steps. Start by sautéing a leek in the multi cooker, then add in the rice followed by white wine and broth and cook on the rice cooker setting for 6 minutes (yep, thats all). Release the pressure and let it rest for about 5 minutes then stir in cheese, lemon juice, half & half and steamed veggies — for spring I love a simple mix of asparagus and peas along with fresh basil on top. Thats it. You’re done.
But wow! So much flavor for such little work.
This one has been in heavy rotation for our Saturday date nights recently. Its amazing with a glass of wine. If we’re feeling ambitious, we’ll add a grilled filet or a piece of salmon for a really elegant meal. This recipe is easy enough for weeknight dinners served alongside a big green salad. Max happily gobbles this up, especially if I let him choose and mix in his own veggies. Lilly isn’t big on “cheesy rice” right now so we mainly keep it for special grown up nights. And seriously, even though this one is fast, it really does taste pretty special.
6 Minute Spring Risotto
1 tablespoon olive oil
1 leek, diced
1 cup arborio rice
1/4 cup white wine
2 cups unsalted chicken broth
1/4 cup grated parmigiano romano cheese
1 tablespoon butter
2 tablespoons half & half (optional)
Juice and zest from 1/2 of a lemon
1 cup asparagus spears, diced and steamed
1/4 cup frozen peas, thawed
Salt & Pepper to taste
Garnish: extra parmesan cheese and fresh, minced basil leaves
- Heat the oil and leek in a multi cooker on the Brown setting. Sauté the leek until soft but not brown, about 2 minutes.
- Stir in the rice, making sure to coat it thoroughly.
- Pour in the wine and stir until absorbed
- Pour in the stock. Lock the lid in place and set to rice cook.
- Once rice cook cycle is complete release pressure but allow the risotto to rest on the warm cycle with the lid on for about 5 minutes.
- Then open the lid, stir in the Parmesan cheese, butter, half & half, lemon juice and zest, asparagus and peas. Add salt and pepper to taste. Serve immediately garnished with additional cheese and minced basil.