Instant Pot Risotto Primavera

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recipe by Ivy Manning

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    440
based on 1 ratings

This light, creamy risotto, packed with asparagus, fresh fava beans, spinach, and lemon, is just the thing to celebrate the arrival of spring. If you can only find thick asparagus, slice the stalks in half lengthwise before cutting them up so they cook through in the brief amount of time they are simmered with the rice.

Inspired by: https://recipes.instantpot.com/recipe/risotto-primavera/

recipe updated Feb 4, 2020

Ingredients

  • Sweet onion icon
    Sweet onion
    1 cup (240g)
  • Fava beans icon
    Fava beans
    1 cup (150g)
  • Parmesan cheese icon
    Parmesan cheese
    about ½ cup (76g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Fresh thyme icon
    Fresh thyme
    2 tsp (2g)
  • Arborio rice icon
    Arborio rice
    1 cup (240g)
  • Dry vermouth icon
    Dry vermouth
    ½ cup (120ml)
  • Vegetable broth icon
    Vegetable broth
    3 cups (663g)
  • Asparagus icon
    Asparagus
    1¾ cups
  • Lemon zest icon
    Lemon zest
    1 tsp (4g)
  • Baby spinach icon
    Baby spinach
    2 cups (62g)
  • Lemon juice icon
    Lemon juice
    1 tbsp (13g)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add olive oil to the inner pot
  2. Heat until hot - Sauté, Normal
  3. Then add fresh thyme and sweet onion to the inner pot
  4. Cook until tender - approx 4 min
  5. Add arborio rice to the inner pot
  6. Cook while stirring occasionally - approx 1 min
  7. Add dry vermouth to the inner pot
  8. Simmer - approx 1 min
  9. Cancel - Sauté
  10. Then stir vegetable broth into the inner pot
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 8 min
  13. Quick release
  14. Add fava beans and asparagus to the inner pot
  15. Cancel - Keep warm
  16. Heat - Sauté, Normal
  17. Cook while stirring occasionally - approx 3 min
  18. Add lemon zest, parmesan cheese, baby spinach and lemon juice to the inner pot
  19. Cancel - Sauté
  20. Then season with salt & pepper to taste
  21. Serve
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