15 Minute Spring Instant Pot Risotto

🧂 Ingredients

• 2 cups arborio rice
• 2 tablespoons butter
• 1 teaspoon olive oil
• 1 bunch green onions

  sliced
• 8 ounces crimini mushrooms

  stemmed and sliced
• 4 cups chicken broth
• 1 bunch asparagus

  tough ends removed and sliced into 2-inch pieces
• 1 cup frozen peas
• salt & pepper to taste

Instructions

• 1 Set the Instant Pot to the saute function and add 2 tablespoons of water to the
  cooking insert. Then add the asparagus; cook for 2-3 minutes until they are
  bright green. In the last minute, stir in frozen peas, cooking until they are
  also bright green. Remove the asparagus and peas to a bowl with ice water to
  stop the cooking. Set aside.
• 2 To the Instant Pot insert, add the oil, and butter. Once the butter is melted,
  add the sliced green onions (reserve a few of the green tops for garnish if
  you’d like), and the sliced mushrooms. Cook until the mushrooms begin to brown
  and most of the liquid has evaporated.
• 3 Then add the rice and stir until it releases a bit of it’s starch and begins to
  toast; 1-2 minutes. Stir in the chicken broth, lock the lid and set to manual
  high pressure for 5 minutes. Be sure the valve is set to “sealing.”
• 4 Once the risotto has finished cooking, quick release the pressure, remove the
  lid and stir the risotto until creamy. Fold in the reserved, drained asparagus
  and peas and let the veggies heat through.
• 5 Season with salt & pepper, top with Parmesan cheese, reserved green onion slices
  if desired. Serve immediately. However, I will confess that refrigerated
  leftover are also amazingly delicious the next day!

Nutrition Info