Spring Pea Instant Pot Risotto

🧂 Ingredients

• 2 tbsp Butter
• 5 shallots, chopped
• 4 cloves garlic, minced
• 1 3/4 cup chicken broth

  To make a vegetarian dish, use vegetable broth.
• 1 cup dry white rice
• 1 cup Parmesan cheese
• 1 tbsp lemon zest
• 1 cup peas
• 1 cup asparagus, chopped
• Parsley/microgreens, for garnish

Instructions

• 1 Add butter, shallots, garlic, broth, and rice to the Instant Pot, in that order.
  Place lid on Instant Pot and make sure the valve is set to seal.
• 2 Press the pressure cook button and set to high, then cook for 3 minutes. Instant
  Pot will take about 10-20 minutes to come to pressure, then pressure cook for 3
  minutes.
• 3 Do a quick release of the pressure by flicking the switch at the top with a
  spoon, then open lid when pressure gauge has dropped and lid opens easily.
• 4 Stir in parmesan cheese, lemon zest, peas and asparagus then replace lid and let
  sit on the “Keep Warm” setting for 5-10 minutes.
• 5 Serve and enjoy!

Nutrition Info