30-60 min4 servingsand pepper

Risotto Primavera

By Ivy Manning

4 servings

30-60 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 15 min

Cook Time: 30 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Italian

Diet: Celiac, Gluten Free, Vegetarian

Yield: 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

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.

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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About the chef

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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