Risotto Primavera


  • 1.5 tsp salt
  • 2 tbsp olive oil
  • 1 sweet onion
  • 2 tsp thyme
  • 1 cup Arborio rice
  • 1/2 cup dry vermouth
  • 3 cups vegetable broth
  • 8 oz asparagus
  • 1.5 cups fava beans
  • 2 cups baby spinach leaves
  • 1/2 cup Parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • Additional salt and pepper
  • Put the oil in the pot, select Sauté, and adjust to Normal/medium heat. When the oil is hot, add the onion, thyme, and salt. Cook stirring occasionally until tender, about 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.
  • 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.
  • 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.
  • Add the spinach, cheese, lemon zest, and lemon juice and stir to combine. Press Cancel. Season with salt and pepper.
Previous Next