Get that luxuriously creamy and flavorful risotto experience in a fraction of the time by making pressure cooker risotto. Pair with some fresh spring peas (frozen work just as well), and some crispy asparagus and you have a spring flavor sensation the whole family will gobble up. Don’t forget to top with some arugula to get that earthy, peppery bite. Yummy!
There is nothing that compares to an authentic risotto, but my gosh they take a huge investment of time, and for that reason have become something we only enjoy for special occasions such as Valentine’s Day.
This Instant Pot version still results in a creamy and luxurious rice experience with SO MUCH flavor. However, it takes a fraction of the time to put together and requires very little in the way of that labor intensive stirring. Meaning it can be enjoyed ANY night of the week.
I can’t resist combining peas and asparagus in spring. They go so well together, and in a dish like risotto, they cut through that richness so well, giving the whole dish a lighter take. Pop some peppery arugula and zesty lemon on top and you get an earthiness and punch that pulls the whole dish together.
What do I do with the leftovers?
Leftover risotto is just begging to made into arancini, and this baked version lightens up those cheesy little bites a tad, so you get to enjoy them without all the oil!
What do I serve it with?
Now, all you need is a lovely spring themed salad to serve alongside that rich asparagus and pea risotto, check these out:
- I think that we sometime complicate our lives by searching for the ultra healthy recipes while forgetting to enjoy the simple deliciousness of our organic produce. This simple green salad is the answer. Check out this Simple Green Salad from Eye Candy Popper.
- Cut through the creaminess of the risotto with this Grilled Romaine Salad from The Healthy Home Cook.
So, have you tried a Pressure Cooker Risotto yet? What did you think? If you try out this Asparagus and Pea Instant Pot Risotto I would love to hear what you think! Happy eating.
Pressure Cooker Risotto: Asparagus and Pea Risotto in the Instant Pot
- 1 tbsp unsalted butter (or cooking oil of choice)
- 1 leek, thinly sliced (white and light green part only)
- 3 cloves garlic, minced
- 2 cups arborio rice
- 1/2 cup white wine
- 4 1/2 cups chicken or vegetable broth
- 1/2 cup parmesan cheese, freshly grated
- 1 tbsp unsalted butter
- 1 cup peas (fresh or frozen)
- 1 cup asparagus, trimmed and cut into 1cm lengths
- freshly squeezed lemon juice to serve
- lemon slices to serve
- 1 cup arugula to serve
- Turn the pot to sauté. Once hot, add the butter and melt. Add in the leeks, along with a good pinch of salt. Sauté over medium heat for about 5 minutes, until translucent.
- Add the garlic and sauté for about another minute.
- Add the rice, and stir to coat in the butter and leek mixture
- Add the wine, and cook until the liquid has almost all disappeared, about 1 minute.
- Add 4 cups of the stock (set aside the extra 1/2 cup). Pop on the pressure cooker lid, turn the pot to high pressure for 6 minutes.
- After 6 minutes, use the quick release valve on your cooker to release the pressure. Remove the lid and add in the extra stock, parmesan, 1 tbsp butter, peas and chopped asparagus. Add salt and pepper to taste, stir to combine and then pop on the lid for about a minute to allow the peas and asparagus to heat through.
- To serve: place the risotto into bowls, add a squeeze of fresh lemon on top, some fresh parmesan cheese and a handful of arugula.