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.

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Celiac, Gluten Free, Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, and pepper, arborio rice, asparagus, baby spinach leaves, celiac, contributed, cook 30 min, dry vermouth, easy, fava beans, fresh lemon juice, gluten free, italian, Ivy Manning, lemon zest, main course, olive oil, parmesan cheese, prep 15 min, pressure cook, salt, sweet onion, thyme, vegetable broth, vegetarian

Prep Time

15 min

Cook Time

30 min

Servings

4 servings

Ingredients

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

Instructions

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.

Notes

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