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Meatball Sliders
Risotto Primavera
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This light, creamy risotto, packed with asparagus, fresh fava beans, spinach, and lemon, is just the thing to celebrate the arrival of spring. If you can only find thick asparagus, slice the stalks in half lengthwise before cutting them up so they cook through in the brief amount of time they are simmered with the rice.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion chopped, about
1 cup - 2 teaspoon teaspoons thyme chopped fresh or
1/2 teaspoon dried - 1 cup Arborio rice
- 1/2 cup dry vermouth or dry white wine
- 3 cups vegetable broth or chicken, homemade or low-sodium store-bought
- 8 ounces asparagus tough ends snapped off and discarded, stalks cut into
1 inch pieces - 1 cup fava beans peeled fresh or frozen, or peas
- 2 cups baby spinach leaves
- 1/2 cup Parmesan cheese grated
- 1 teaspoon lemon zest finely grated
- 1 tablespoon fresh lemon juice
- Salt and pepper
Ingredients
|
Instructions
- 1. Put the oil in the pot, select Sauté, and adjust to Normal/medium heat. When the oil is hot, add the onion and thyme and cook, stirring occasionally, until tender, 4 minutes. Add the rice and cook, stirring continuously, for 1 minute. Add the vermouth and simmer for 1 minute to burn off some of the alcohol. Press Cancel.
- Add the broth, stir to combine, and lock on the lid. Select the Pressure Cook function and adjust to High pressure for 8 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the time is up, quick-release the pressure and remove the lid. Add the asparagus and fava beans or peas. Select Sauté and adjust to Normal/medium heat. Cook, uncovered, stirring occasionally, until the vegetables are crisp-tender, 3 minutes. Add a bit of water while cooking, if necessary, to keep the risotto loose and saucy.
- Add the spinach, cheese, lemon zest, and lemon juice and stir to combine. Press Cancel. Season with salt and pepper.
Recipe Notes
The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy's work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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Really tasty! The lemon pulls is all together.
Pretty good! It could have used a little more flavor and the asparagus was a little crisp for my liking but still good!
Very good. Seasoned with 2T. of pesto since we don’t like thyme. Could also be made with frozen peas and carrots. Easy weeknight dinner. Agree with previous review. The lemon did bring it together.