ASPARAGUS AND PEA RISOTTO IN THE INSTANT POT

Asparagus and Pea Risotto in the Instant Pot image

Provided by @MakeItYours

Number Of Ingredients 13

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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
1/2 cup white wine
4 1/2 cups chicken or vegetable broth
1/2 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)

Steps:

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 1/2 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.