Spring Pea Instant Pot Risotto
This Spring Pea Instant Pot Risotto is super easy to make – it’s rich and creamy with spring peas, asparagus and fresh parmesan cheese!
Servings: 4 servings
Calories: 417kcal
Ingredients
- 2 tbsp Butter
- 5 shallots, chopped
- 4 cloves garlic, minced
- 1 3/4 cup chicken broth To make a vegetarian dish, use vegetable broth.
- 1 cup dry white rice
- 1 cup Parmesan cheese
- 1 tbsp lemon zest
- 1 cup peas
- 1 cup asparagus, chopped
- Parsley/microgreens, for garnish
Instructions
- Add butter, shallots, garlic, broth, and rice to the Instant Pot, in that order. Place lid on Instant Pot and make sure the valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10-20 minutes to come to pressure, then pressure cook for 3 minutes.
- Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily.
- Stir in parmesan cheese, lemon zest, peas and asparagus then replace lid and let sit on the "Keep Warm" setting for 5-10 minutes.
- Serve and enjoy!
Video
Notes
If you want to add mushrooms, make sure to add them to the Instant Pot before cooking on high pressure.
For a protein-packed meal, stir in some chicken, roasted turkey or even seared scallops.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat for 2-3 minutes in the microwave.
Nutrition
Calories: 417kcal | Carbohydrates: 26g | Protein: 27g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 63mg | Sodium: 1562mg | Potassium: 248mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 22.3mg | Calcium: 740mg | Iron: 2mg