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pea and asparagus pressure cooker risotto in white bowls with bluebells in the background
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4.17 from 53 votes

Pressure Cooker Risotto: Asparagus and Pea Risotto in the Instant Pot

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!
Prep Time5 mins
Cook Time6 mins
coming to pressure15 mins
Total Time11 mins
Course: Dinner
Cuisine: Anytime
Servings: 6 serves
Calories: 406kcal

Ingredients

  • 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
  • ½ cup white wine
  • 4 ½ cups chicken or vegetable broth
  • ½ 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

Instructions

  • 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 ½ 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.

Notes

To do this on the stove top just follow the instructions, but instead of adding the stock all at once in step 5, add about ½ cup at a time, until the liquid disappears, and then add another ½ cup until all the stock has been used.You may need more stock. After about 30 minutes it should be all cooked, and you can continue from step 6.

Nutrition

Calories: 406kcal | Carbohydrates: 70g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Potassium: 332mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1205IU | Vitamin C: 13.7mg | Calcium: 190mg | Iron: 5.1mg