Risotto Primavera

By: Instant Pot Italian by Ivy Manning

Risotto Primavera
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved."]
cuisine icon 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, Instant Pot Italian by Ivy Manning, italian, lemon zest, main course, olive oil, parmesan cheese, prep 15 min, pressure cook, salt, sweet onion, thyme, vegetable broth, vegetarian

prep icon Prep Time
15 min
cook icon Cook Time
30 min

serving icon 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.
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