Spring Veggie and Cheese Risotto
Servings Prep Time
6-8servings 15minutes
Cook Time
Servings Prep Time
6-8servings 15minutes
Cook Time
  • 3tbsp buttercubed and divided
  • 1tbsp olive oil
  • 1/2large onionfinely chopped
  • 1tsp salt
  • 1/2tsp pepper
  • 1/2tsp crushed red pepper flakes
  • 8ounces whole baby portobello mushrooms(1 package) finely chopped
  • 8ounces fresh asparagus spearstrimmed and finely chopped
  • 2 garlic clovesminced
  • 2cups uncooked arborio rice
  • 32ounces vegetable broth(1 carton)
  • 1/4cup white wineor additional vegetable broth
  • 2cups fresh baby spinach
  • 1/2cup fresh or frozen peasthawed
  • 2ounces Roth Grand Cru® Original cheeseshredded (1/2 cup)
  • 2ounces Cello® Copper Kettle Parmesan cheesegrated (1/3 cup)
  • 2ounces Stella® Asiago cheesegrated (1/3 cup)
  • 1medium zest of lemon
  • 1/2medium lemonjuiced
  • salt and pepper to taste
  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.