Clean recipe · lexiscleankitchen.com
Instant Pot Lemon Vegetable Risotto
Original recipe: lexiscleankitchen.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 27 min
- Total:
- 37 min
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Ingredients
- 1 bunch asparagus (sliced thin)
- 1 cup broccoli florets
- 1 cup fresh peas or snap peas
- 2 tablespoons and 1 teaspoon extra-virgin olive oil
- 1 onion (diced)
- 1 cup leek (diced)
- 2 garlic cloves (minced)
- 1 teaspoon fresh thyme
- 1-1/2 cups arborio rice
- 4 cups vegetable broth
- 4 tablespoons butter
- 1 cup spinach
- 2 tablespoons lemon juice (more to taste)
- 1/2 bunch chives (sliced thin)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (more to taste)
- 1 teaspoon lemon zest
Instructions
- 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.
- 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.
- 3. Add rice and stir for 1-2 minutes to toast.
- 4. Add vegetable stock, butter and thyme. Stir well.
- 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.
- 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.
- 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. 8. Serve warm.