This Instant Pot Spring Risotto combines fresh, green asparagus, sweet peas, earthy mushrooms, and creamy arborio rice in this easy-to-make dish Instant Pot dish. Filling, incredibly delicious… and perfect for spring.
2 cups arborio rice
1 teaspoon olive oil, optional
2 tablespoons butter
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
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.
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.
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.”
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.
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!
Keywords: Instant Pot Spring Risotto, Pressure Cooker Spring Risotto