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Creamy Veggie Risotto Recipe

Creamy Veggie Risotto Recipe

Creamy Veggie Risotto

Barb Musick
Prep Time 4 mins
Cook Time 12 mins
Total Time 16 mins
Course Main Course
Cuisine Italian
Servings 5 servings

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 2 tbsp olive oil
  • 1 sweet onion diced
  • 1 garlic clove minced
  • 1 bunch asparagus tips cut into 1-inch pieces
  • 650 ml Vegetable Stock
  • 200 g Arborio rice rinsed and drained
  • 130 g sugar snap peas tough ends removed
  • 1 tsp dried thyme
  • 1/2 tsp salt plus more as needed
  • 1/4 tsp freshly ground black pepper
  • Pinch red pepper flakes
  • 2 tbsp butter
  • 1/2 lemon juiced
  • 100 g fresh baby spinach torn

Instructions
 

  • On your Instant Pot, select Sauté. When the display reads “Hot,” add the oil and heat until it shimmers.
  • Add the onion. Cook for about 2 minutes, stirring frequently. Turn off the Instant Pot® and stir in the garlic and asparagus, cooking for 30 seconds.
  • Add the stock, rice, peas, thyme, salt, black pepper, and red pepper flakes, stirring well, then use a spoon to deglaze the base of the inner pot.
  • Secure the lid and select Pressure Cook, and set the time for 8 minutes.
  • When the cook time is complete, allow the pressure to release naturally for 2 minutes, then quick release any remaining pressure.
  • Carefully remove the lid and stir in the butter, lemon juice, and spinach, being gentle so as not to tear the snap peas.
  • Taste and season with more salt, as needed.

Notes

SUBSTITUTION TIP: Use your favorite veggies in this risotto! If they’ll stand up to cooking, include them with the rice. If it’s something lighter (like the spinach) stir in at the very end.
PER SERVING: Calories: 309; Total fat: 13g; Saturated fat: 2g; Sodium: 375mg; Carbs: 43g; Fiber: 4g; Protein: 5g
Keyword Instant Pot, vegetarian