Perfect Spring Risotto just in time for Mother’s Day. Risotto has always been one of my most favorite comfort foods. Dating back to my restaurant days, I would make a Sunday Brunch risotto. I would usually come home from Bella very late on Saturday night or shall we say actually Sunday morning. I would arrive home with small baggies of bits and morsels left from the restaurants dinner service. I love that risotto is a blank palette and that you can create any flavor profile you wish. Brunch Risotto a glass of bubbles and my ugg boots was all I needed to start unwinding from a long work week. I hope you enjoy this recipe.Print
Instant Pot Spring Risotto
Spring Risotto prepared in the Instant Pot in 6 minutes. This recipe can easily be scaled by half.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Brunch
- Method: Instant Pot
- Cuisine: Italian
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
3 – 4 cloves garlic, minced
1 large shallot, diced
Sea salt and freshly ground black pepper, to taste
1/2 cup white wine
4 cups vegetable or chicken broth
2 cups arborio rice
2 cups baby spinach or arugula
1 cup asparagus cut in 1/2 inch pieces
3/4 cup frozen peas, thawed
1/2 cup freshly grated Parmesan
Zest of one small lemon
Handful of fresh parsley minced
Parmesan Crusted Egg
6 egg yolks
1 cup Italian style bread crumbs
1/4 cup grated parmesan
Pinch of salt & pepper
Fresh parmesan & minced parsley for garnish.
Set a 6-qt Instant Pot to the high saute setting. Melt 1 tablespoons butter, drizzle 1 tablespoon olive oil; add garlic and shallot, and cook, stirring often, until shallots have become translucent, about 2 – 3 minutes. Next stir in arborio rice.
Stir in white wine and veggie or chicken broth. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in spinach, asparagus, peas and remaining 2 tablespoons butter. Stir until the spinach has wilted and veggies are warm about 2 minutes. Stir in parmesan until heated through, about 30 seconds to 1 minute.
Serve immediately, drizzle with nice extra virgin olive oil.
Parmesan Crusted Egg
Place bread crumbs and parmesan in a shallow container. Mix the parmesan in and season. Separate your eggs one at a time placing the yolk in the bread crumbs, sprinkle crumbs on top. Refrigerate uncovered for at least 30 minutes. This develops a little bit of a skin on the egg yolk making it easier to handle. If you are entertaining you can do this several hours ahead and refrigerate. Fry in hot oil at 350* for just a minute or two.
It is very important that you manually do an instant release on the pressure valve after 6 minutes. If you do not your risotto will be mushy. With this flavor profile you could also add 1/2 cup of cubed pancetta or prosciutto and saute’ with the garlic and shallot.
- Serving Size: 1 bowl
- Calories: 198
- Sugar: 2.3g
- Fat: 8.7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23.8g
- Fiber: 2g
- Protein: 7.2g
- Cholesterol: 18.3g