{"id":6651,"date":"2025-01-13T18:41:25","date_gmt":"2025-01-13T18:41:25","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6651"},"modified":"2025-01-13T18:41:31","modified_gmt":"2025-01-13T18:41:31","slug":"instant-pot-spring-risotto-with-mushrooms-asparagus","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/instant-pot-spring-risotto-with-mushrooms-asparagus\/","title":{"rendered":"Instant Pot Spring Risotto with Mushrooms & Asparagus"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Instant Pot Spring Risotto with Mushrooms & Asparagus<\/span><\/h2>\n
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Instant Pot Spring Risotto- You don\u2019t need to stir the rice when you make risotto in the Instant Pot! Have this creamy risotto loaded with spring veggies, like asparagus, mushrooms, and peas, and Parmesan cheese on the table in a flash<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>6 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>16 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Susan – Healthy Instant Pot Recipes<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> tablespoon<\/span> olive oil<\/span> divided<\/span><\/li>
  • 1<\/span> large<\/span> shallot <\/span> finely diced<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic <\/span> minced<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> Arborio rice<\/span><\/li>
  • \u00bd<\/span> cup<\/span> white wine or extra vegetable broth<\/span> or extra vegetable broth<\/span><\/li>
  • 3\u00bd<\/span> cups<\/span> vegetable broth <\/span> divided (or chicken broth)<\/span><\/li>
  • 2<\/span> cups<\/span> mushrooms <\/span> sliced<\/span><\/li>
  • 1<\/span> cup<\/span> asparagus <\/span> trimmed and cut into small pieces<\/span><\/li>
  • 1<\/span> cup<\/span> peas <\/span> fresh or frozen<\/span><\/li>
  • Zest of \u00bd <\/span> lemon<\/span><\/li>
  • 1<\/span> tablespoon<\/span> butter <\/span> optional<\/span><\/li>
  • \u00bd<\/span> cup<\/span> grated Parmesan cheese<\/span> (use Vegan Parmesan for Vegan option)<\/span><\/li>
  • Salt & pepper <\/span> to taste<\/span><\/li>
  • Juice of \u00bd <\/span> lemon<\/span><\/li>
  • Extra Parmesan cheese for garnish<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Press the saut\u00e9 function on the Instant Pot. Add 1 tablespoon olive oil and allow to heat. Add shallots and garlic and saut\u00e9 over medium heat until shallots become softened (approx. 1-2 minutes).<\/div><\/li>
    • Add Arborio rice, stir, and cook for an additional 2-3 minutes or until rice begins to become translucent, stirring frequently. Add white wine and continue to stir until wine is absorbed (approx. 1 minute). Add 3 cups vegetable broth and stir, making sure to loosen any brown bits from the bottom of the pot.<\/div><\/li>
    • Turn off saut\u00e9 mode (by hitting CANCEL). Lock lid and turn vent to sealing. Set Instant Pot to MANUAL\/PRESSURE COOK and cook on High Pressure for 6 minutes.<\/div><\/li>
    • While rice is cooking, heat a large fry pan over medium heat. Add 1 tablespoon olive oil. When hot, add mushrooms and cook for 4-5 minutes until mushrooms are beginning to soften and brown. Add asparagus and continue to cook until asparagus is crisp tender (approx. 2-4 minutes). Remove vegetables from hot pan and set aside. (Asparagus will continue to cook for a few minutes after removing from heat , removing from hot pan will help keep it crisp tender).<\/span><\/div><\/li>
    • Once the rice cooking cycle is complete, QUICK RELEASE pressure and hit cancel to turn off the Instant Pot. Stir in peas, lemon zest, butter (optional) and Parmesan cheese. Add mushroom\/asparagus mixture and stir to incorporate. Add salt & pepper, to taste. Risotto should be hot and ready to serve. If you prefer risotto to be warmer you can set Instant Pot to saut\u00e9 mode and heat to desired temperature (you may want to add a bit more broth ).<\/span><\/div><\/li>
    • To serve: place risotto in bowls and add a squeeze of fresh lemon juice and additional Parmesan cheese, if desired.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Pan saute delicate veggies –\u00a0<\/strong>I’m using a combo of fresh asparagus and mushrooms, and frozen peas for this recipe. The frozen peas can be added to the risotto at the end of the cooking cycle as they only need a minute or two to warm up. To keep asparagus crisp tender and mushrooms golden brown I’m opting to pan saut\u00e9 the veggies while the risotto is cooking and add cooked veggies after the completion of the cooking cycle.<\/span>
      <\/div>\nIf you truly want to make this a one pot meal, you could saut\u00e9 the veggies in the Instant Pot (on saut\u00e9 mode) removing them from the Instant Pot while making the risotto. Adding the veggies back in after rice has finished cooking.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6648,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,136,1715,909,179,1713,1712],"tags":[],"class_list":["post-6651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-entree","category-gluten-free","category-instant-pot","category-italian","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/01\/Instant-Pot-Spring-Risotto-1-1.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6651"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6651\/revisions"}],"predecessor-version":[{"id":6652,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6651\/revisions\/6652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6648"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}