Risotto Primavera
By :Instant Pot Italian by Ivy Manning
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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.
Votes: 6
Rating: 4.67
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Asparagus, Rice, Vegetable Broth
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 teaspoondried
  • 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
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Asparagus, Rice, Vegetable Broth
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 teaspoondried
  • 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
Votes: 6
Rating: 4.67
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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