Instant Pot Lemon Vegetable Risotto

Step 1

Pre-heat oven to 400 °F. Line a baking sheet with parchment paper. Add asparagus, broccoli, and peas to the baking sheet. Coat with 1 teaspoon extra-virgin olive oil, salt and pepper, toss well. Place in the oven for 15-20 minutes or until broccoli is fork tender. Once done, remove from oven and set aside.

Step 2

In an Instant Pot or pressure cooker, press SAUTÉ. Add remaining extra-virgin olive oil and let the pot heat up. Once hot, add in onions, leeks and garlic. Let cook for 2-3 minutes or until onions start to turn translucent.

Step 3

p id=”instruction-step-3″>Add rice and stir for 1-2 minutes to toast.

Step 4

p id=”instruction-step-4″>Add vegetable stock, butter and thyme. Stir well.

Step 5

p id=”instruction-step-5″>Turn the pressure cooker or instant pot off. Secure lid in place, turn valve to sealing, press manual, and modify time to 7 minutes.

Step 6

p id=”instruction-step-6″>Once the time has lapsed, and the pressure cooker is done, turn the valve to venting to quickly release the pressure. Open the lid and stir well.

Step 7

p id=”instruction-step-7″>Turn the setting to SAUTE. Add spinach, chives, roasted veggies, spices and lemon juice to the rice. Stir for 1-2 minutes or until the spinach has wilted. Taste and adjust seasoning. Top with lemon zest and additional chives. Serve warm.