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Creamy Instant Pot Spring Vegetable Risotto

creamy instant pot spring vegetable risotto - featured image
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A quick and easy creamy risotto made in the Instant Pot featuring fresh spring vegetables like peas, asparagus, and spinach. Perfect for a comforting meal without the fuss of traditional risotto.

Ingredients

Scale
  • 1 ½ cups Arborio rice (about 300g)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (950ml)
  • ½ cup white wine (120ml) (optional)
  • 1 cup fresh asparagus, chopped into 1-inch pieces (about 130g)
  • 1 cup fresh peas (about 150g) (frozen peas work too)
  • 2 cups fresh spinach, loosely packed (about 60g)
  • ½ cup grated Parmesan cheese (50g)
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Prepare your ingredients: chop shallots finely, mince garlic, cut asparagus into 1-inch pieces. Rinse the arborio rice under cold water to remove excess starch, then drain well. Grate the parmesan and zest your lemon. (About 10 minutes)
  2. Set your Instant Pot to ‘Sauté’ mode. Add olive oil and butter. Once melted and hot, add shallots and cook until translucent, about 3 minutes. Stir in garlic and cook for another 30 seconds until fragrant, but don’t let it brown.
  3. Add the rinsed arborio rice to the pot. Stir continuously for about 2 minutes until each grain is coated and slightly toasted.
  4. Pour in the white wine (optional), scraping the bottom with your spoon to lift any browned bits. Let it simmer for 1-2 minutes until mostly absorbed.
  5. Pour in the vegetable broth. Secure the lid, set the valve to sealing, and pressure cook on high for 6 minutes. Allow 10 minutes natural pressure release.
  6. After natural pressure release, quickly release any remaining pressure. Open the lid and stir in the asparagus, peas, and spinach. The residual heat will gently cook the vegetables.
  7. Stir in grated parmesan cheese and lemon zest. Season with salt and pepper to taste. If the risotto feels too thick, stir in a splash of warm broth or water to loosen it.
  8. Serve immediately, garnished with extra parmesan or fresh herbs if desired.

Notes

Rinse the rice to prevent clumping and achieve creamy texture. Avoid browning garlic to prevent bitterness. Use good quality vegetable broth for best flavor. Add vegetables after pressure cooking to keep them bright and crisp. Deglaze the pot before pressure cooking to prevent sticking. For gluten-free, use short-grain brown rice but adjust cooking time. For dairy-free, substitute vegan butter and nutritional yeast for parmesan.

Nutrition

Keywords: Instant Pot risotto, spring vegetable risotto, creamy risotto, easy risotto recipe, vegetarian risotto, comfort food

Find it online: https://twinkletaste.com/creamy-instant-pot-spring-vegetable-risotto-recipe-easy-perfect-comfort-meal/