Fresh spring flavors wrapped up in the most glorious creamy Instant Pot risotto
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:25 minutes
Yield:6 servings 1x
1 tablespoon extra virgin olive oil
2 tablespoons butter
½ small onion, chopped
2 large leeks, white and light green parts only, sliced in half then into thin half moons (about 1 heaping cup)
1 ½ cups Arborio rice
4 cups chicken broth (reserve 1 cup)
juice of 1 lemon (zest it first and set aside)
2 teaspoons Kosher salt
1 teaspoon pepper
1 pound asparagus, cut into 1 inch pieces, discard tough ends (may substitute with broccoli)
1 ½ cups frozen peas
zest of 1 medium sized lemon
⅓ cup whipped cream cheese
½ cup freshly grated parmesan cheese
1 tablespoon fresh, minced chives
Preheat the pressure cooker, by selecting sauté. Add the butter and olive oil. When butter is melted and slightly bubbling, add onions and leeks, sauté 5-7 minutes or until tender. Add the rice to the pot and stir for 1-2 minutes until opaque.
Add 3 cups of chicken broth, lemon juice, salt and pepper; stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
Meanwhile, place asparagus in a microwave safe bowl, cover with hot water and microwave for 3-4 minutes until crisp-tender. Drain and rinse with cold water, to stop the cooking.
When pressure cooking is complete, use a quick release.
Select sauté and add 1/2 -1 cup of chicken broth; stir for 2 minutes.
Add peas and asparagus; stir 30 – 60 seconds to heat them through.
Unplug pressure cooker, add lemon zest, cream cheese, parmesan cheese and chives; stir until well incorporated.
Serve immediately with an extra sprinkle of parmesan and a squeeze of lemon.
Saute twice as many leeks and onions and freeze half for another day. The risotto will come together in no time with this trick!
Keywords: instant pot risotto, lemon risotto, spring food