Instant Pot Lemon Vegetable Risotto
Recipe: https://recipestripper.com/recipes/08a52d0e-ea98-42d6-8661-2e246e2e5b7e
Original source: https://lexiscleankitchen.com/instant-pot-lemon-vegetable-risotto/
Recipe image: https://lexiscleankitchen.com/wp-content/uploads/2017/03/Instant-Pot-Lemon-Veggie-Risotto1.jpg
Yield: 4
Prep time: PT10M
Cook time: PT27M
Total time: PT37M

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. 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. 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. 3. Add rice and stir for 1-2 minutes to toast.
4. 4. Add vegetable stock, butter and thyme. Stir well.
5. 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. 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. 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.