Risotto Primavera
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.
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Ingredients
  • 2tablespoons olive oil
  • 1 sweet onionchopped, about 1 cup
  • 2teaspoon teaspoons thymechopped fresh or 1/2 teaspoondried
  • 1cup Arborio rice
  • 1/2cup dry vermouthor dry white wine
  • 3cups vegetable brothor chicken, homemade or low-sodium store-bought
  • 8ounces asparagustough ends snapped off and discarded, stalks cut into 1 inch pieces
  • 1cup fava beanspeeled fresh or frozen, or peas
  • 2cups baby spinach leaves
  • 1/2cup Parmesan cheesegrated
  • 1teaspoon lemon zestfinely grated
  • 1tablespoon fresh lemon juice
  • Salt and pepper
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.