Spring Veggie and Cheese Risotto
By :Wisconsin Cheese
Print Recipe
Votes: 2
Rating: 4.5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cheese, Rice
Prep Time 15 minutes
Cook Time 20 minutes
Servings
6-8 servings
Ingredients
  • 3 tbsp butter cubed and divided
  • 1 tbsp olive oil
  • 1/2 large onion finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp crushed red pepper flakes
  • 8 ounces whole baby portobello mushrooms (1 package) finely chopped
  • 8 ounces fresh asparagus spears trimmed and finely chopped
  • 2 garlic cloves minced
  • 2 cups uncooked arborio rice
  • 32 ounces vegetable broth (1 carton)
  • 1/4 cup white wine or additional vegetable broth
  • 2 cups fresh baby spinach
  • 1/2 cup fresh or frozen peas thawed
  • 2 ounces Roth Grand Cru® Original cheese shredded (1/2 cup)
  • 2 ounces Cello® Copper Kettle Parmesan cheese grated (1/3 cup)
  • 2 ounces Stella® Asiago cheese grated (1/3 cup)
  • 1 medium zest of lemon
  • 1/2 medium lemon juiced
  • salt and pepper to taste
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cheese, Rice
Prep Time 15 minutes
Cook Time 20 minutes
Servings
6-8 servings
Ingredients
  • 3 tbsp butter cubed and divided
  • 1 tbsp olive oil
  • 1/2 large onion finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp crushed red pepper flakes
  • 8 ounces whole baby portobello mushrooms (1 package) finely chopped
  • 8 ounces fresh asparagus spears trimmed and finely chopped
  • 2 garlic cloves minced
  • 2 cups uncooked arborio rice
  • 32 ounces vegetable broth (1 carton)
  • 1/4 cup white wine or additional vegetable broth
  • 2 cups fresh baby spinach
  • 1/2 cup fresh or frozen peas thawed
  • 2 ounces Roth Grand Cru® Original cheese shredded (1/2 cup)
  • 2 ounces Cello® Copper Kettle Parmesan cheese grated (1/3 cup)
  • 2 ounces Stella® Asiago cheese grated (1/3 cup)
  • 1 medium zest of lemon
  • 1/2 medium lemon juiced
  • salt and pepper to taste
Votes: 2
Rating: 4.5
Rate this recipe!
Instructions
  1. Select sauté setting, and set to high heat. Heat 1 tablespoon butter and olive oil in an Instant Pot®. Cook and stir onion, salt, pepper and red pepper flakes in butter mixture for 3 minutes. Add mushrooms, asparagus, garlic and rice; cook and stir for 2 minutes longer.
  2. Select cancel setting on Instant Pot®. Stir in broth and wine. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 5 minutes.
  3. Quick release pressure, as directed by manufacturer, when cooking is finished. Stir rice mixture. Add the remaining butter, spinach, peas, Roth Grand Cru® Original, parmesan, asiago, lemon zest and juice; toss to until butter is melted. Season with salt and pepper to taste.
Recipe Notes

Recipe Tip:
• Instant Pot® settings may vary per brand; please reference the manufacturer’s instructions.
• When the Instant Pot® reaches high pressure, the timer will start counting down for 5 minutes.

3 replies
  1. npleasure
    npleasure says:

    Loved this. I substituted baby kale for spinach. The only thing i would do differently next time is to put the cooked asparagus in at the end. Purely for the esthetics – I like my asparagus a little al dente.

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