Instant Pot Spring Risotto

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.

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Instant Pot Spring Risotto

Spring Risotto prepared in the Instant Pot in 6 minutes. This recipe can easily be scaled by half.

  • Author: Chef Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Brunch
  • Method: Instant Pot
  • Cuisine: Italian

Ingredients

Risotto

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.

Instructions

Risotto

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.

 

Notes

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.

Nutrition

  • 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