Instant Pot Risotto Primavera

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recipe by Ivy Manning

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
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:

recipe updated Feb 4, 2020


  • Sweet onion icon
    Sweet onion
    1 cup (about 240 g)
  • Fava beans icon
    Fava beans
    1 cup (about 150 g)
  • Parmesan cheese icon
    Parmesan cheese
    ½ cup (about 75.6 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Fresh thyme icon
    Fresh thyme
    2 tsp (about 1.6 g)
  • Arborio rice icon
    Arborio rice
    1 cup (about 240 g)
  • Dry vermouth icon
    Dry vermouth
    ½ cup (about 120 g)
  • Vegetable broth icon
    Vegetable broth
    3 cups (about 662.98 g)
  • Asparagus icon
    227 g (about 15 ¼)
  • Lemon zest icon
    Lemon zest
    1 tsp (about 3.8 g)
  • Baby spinach icon
    Baby spinach
    2 cups (about 62.4 g)
  • Lemon juice icon
    Lemon juice
    1 tbsp (about 13.5 g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • 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. Stir vegetable broth into the inner pot
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 8 min
  12. Release pressure -
  13. Add fava beans and asparagus to the inner pot
  14. Heat - Sauté, Normal
  15. Cook while stirring occasionally - approx 3 min
  16. Add lemon zest, parmesan cheese, baby spinach and lemon juice to the inner pot
  17. Season with salt & pepper to taste
  18. Serve
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