Description
This Spring Vegetable Risotto cooks up perfectly in 6 minutes in a multicooker or Instant Pot. Parmesan, asparagus, peas and fresh herbs complete the meal.
Ingredients
Scale
- 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
- 1/4 cup frozen peas, thawed
- Salt & Pepper to taste
- Garnish: extra parmesan cheese and fresh, minced basil leaves
Instructions
- 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 use “white rice” cooking setting or manually set for 6 minutes on “High”.
- Meanwhile, put asparagus in a microwave safe dish and add 2 tablespoons of water. Cover dish and place in microwave on high for 2 minutes, until asparagus is bright green and just starting to tenderize. Keep covered and set aside.
- 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.