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Instant Pot Spring Risotto { with Mushrooms, Asparagus & Peas)
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5 from 1 vote

Instant Pot Spring Risotto { with Mushrooms and Asparagus}

Instant Pot Spring Risotto- You don’t need to stir the rice when you make risotto in the Instant Pot! How amazing is that? Have this creamy risotto loaded with spring veggies ( like asparagus, mushrooms, and peas) and Parmesan cheese on the table in a flash
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 295kcal

Ingredients

  • 2 Tbsp olive oil divided
  • 1 large shallot finely diced
  • 2 cloves garlic minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine or extra vegetable broth
  • 3 ½ cups vegetable broth divided (or chicken broth)
  • 2 cups mushrooms sliced
  • 1 cup asparagus trimmed and cut into small pieces
  • 1 cup peas fresh or frozen
  • Zest of ½ lemon
  • 1 Tbsp butter optional
  • ½ cup grated Parmesan cheese (use Vegan Parmesan for Vegan option)
  • Salt & pepper to taste
  • Juice of ½ lemon
  • Extra Parmesan cheese for garnish (optional)

Instructions

  • Press the sauté function on the Instant Pot. Add 1 Tbsp olive oil and allow to heat. Add shallots and garlic and sauté over medium heat until shallots become softened (approx. 1-2 minutes).
  • Add Arborio rice, stir, and cook for an additional 2-3 minutes or until rice begins to become translucent, stirring frequently. Add white wine and continue to stir until wine is absorbed (approx. 1 minute). Add 3 cups vegetable broth and stir, making sure to loosen any brown bits from the bottom of the pot.
  • Turn off sauté mode (by hitting CANCEL). Lock lid and turn vent to sealing. Set Instant Pot to MANUAL/PRESSURE COOK and cook on High Pressure for 6 minutes.
  • While rice is cooking, heat a large fry pan over medium heat. Add 1 Tbsp olive oil. When hot add mushrooms and cook for 4-5 minutes until mushrooms are beginning to soften and brown. Add asparagus and continue to cook until asparagus is crisp tender (approx. 2-4 minutes). Remove vegetables from hot pan and set aside. (Asparagus will continue to cook for a few minutes after removing from heat , removing from hot pan will help keep it crisp tender).
  • Once rice cooking cycle is complete QUICK RELEASE pressure and hit cancel to turn off the Instant Pot. Stir in peas, lemon zest, butter (optional) and Parmesan cheese. Add mushroom/asparagus mixture and stir to incorporate. Add salt & pepper , to taste. Risotto should be hot and ready to serve. If you prefer risotto to be warmer you can set Instant Pot to sauté mode and heat to desired temperature (you may want to add a bit more broth ).
  • To serve: place risotto in bowls and add a squeeze of fresh lemon juice and additional Parmesan cheese, if desired.

Notes

Pan saute delicate veggies - I'm using a combo of fresh asparagus and mushrooms, and frozen peas for this recipe. The frozen peas can be added to the risotto at the end of the cooking cycle as they only need a minute or two to warm up. To keep asparagus crisp tender and mushrooms golden brown I'm opting to pan saute the veggies while the risotto is cooking and add cooked veggies after the completion of the cooking cycle.
If you truly want to make this a one pot meal, you could saute the veggies in the Instant Pot (on saute mode) removing them from the Instant Pot while making the risotto. Adding the veggies back in after rice has finished cooking.

Nutrition

Serving: 1serving ( 1/6 of recipe) | Calories: 295kcal | Carbohydrates: 43.2g | Protein: 8.9g | Fat: 8g | Saturated Fat: 2.7g | Cholesterol: 8.4mg | Sodium: 273mg | Potassium: 176.8mg | Fiber: 2.7g | Sugar: 3.4g