Instant Pot Risotto

Name: Instant Pot Risotto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons butter); 1 tbsp Olive Oil (1 tablespoon olive oil); 2 pieces Leeks (2-3 leeks, white and light green parts only, chopped (8oz, 225g) — up to 3); 4 cloves Garlic (4 cloves garlic, minced); 1 tsp Kosher Salt (1 teaspoon kosher salt); ¼ tsp Black Pepper (1/4 teaspoon coarse black pepper); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); 2 cup Arborrio Rice (2 cups arborio rice); ½ cup White Wine (1/2 cup white wine); 4 cup Vegetable Stock (4 cups vegetable stock (or chicken stock)); 1 lb Asparagus (1 pound (450g) asparagus, woody ends removed, cut into 1-2” pieces); 1 cup Green Peas (1 cup peas); ½ cup Parmesan Cheese (1/2 cup grated parmesan cheese); 1 tbsp Lemon Juice (1 tablespoon fresh lemon juice (half a lemon))

Instant Pot Risotto - Instant Pot (Italian)

15 minItalian

Servings4

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Vegetarian
Pescatarian
Egg Free

Steps

1Press the “saute” button on the Instant Pot, and add the butter and olive oil to the pot.
2When the butter is melted and the oil is hot, add the leeks and garlic and cook, stirring, for about 1 minute, until the leeks are softened.
3Stir in the salt, pepper, thyme, and arborio rice. Continue to cook, stirring constantly, for 2-3 minutes, or until the rice turns a bit translucent.
4Add the white wine and scrape up any brown bits on the bottom of the pot. This is important so you don’t get a burn warning when pressure cooking. The bottom of the pot must be clean.
5Press “cancel” on the Instant Pot to turn off the saute function.
6Add the vegetable stock and asparagus (see note) and stir everything to combine.
7Place the lid on the Instant Pot, and turn it to the locking position. Make sure the vent is in the “sealing” position.
8Cook at high pressure for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time.
9When the cook time is complete, quick release the pressure. Remove the lid when the pressure is fully released.
10Stir in the peas, parmesan cheese, and lemon juice. Continue stirring until the cheese is fully melted.
11If the risotto still looks like it has too much liquid, you can press “saute” again and cook off the excess liquid. It will thicken a bit more as it cools though, so wait a couple minutes while stirring in the cheese and letting the peas heat through, before deciding to cook it some more.