Cooking Wiser with Terri Geiser

Yield: 6-8 servings

Prep time: 10 minutes; Total time: 16 minutes

Ingredients:

2 tablespoons olive oil, divided

1 large shallot, diced fine 

2 cloves garlic, minced 

1 1/2 cup Arborio rice

1/2 cup White wine or vegetable broth 

3 1/2 cups vegetable or chicken broth, divided 

Mushrooms, sliced | 2 cups

Asparagus, trimmed and cut in small pieces | 1 cup.

1 cup peas, fresh or frozen 

1 lemon for 1 tablespoon juice and  1 tablespoon zest

1 tablespoon butter (optional) 

1/2 cup parmesan cheese (can sub Vegan) 

Salt and pepper to taste

Extra parmesan cheese for garnish 

Instructions:

Press the sauté function on the Instant Pot. Add 1 Tablespoon olive oil and allow to heat. Add shallots and garlic and sauté over medium heat until shallots become softened (approx. 1-2 minutes).

Add Arborio rice, stir, and cook for an additional 2-3 minutes or until rice begins to become translucent, stirring frequently. Add white wine (or broth) and continue to stir until wine is absorbed (approx. 1 minute). Add 3 cups broth and stir, making sure to loosen any brown bits from the bottom of the pot.

Turn off sauté mode (by hitting CANCEL). Lock lid and turn vent to sealing. Set Instant Pot to MANUAL/PRESSURE COOK and cook on High Pressure for 6 minutes.

While rice is cooking, heat a large fry pan over medium heat. Add 1 Tablespoon olive oil. When hot add mushrooms and cook for 4-5 minutes until mushrooms are beginning to soften and brown. Add asparagus and continue to cook until asparagus is crisp tender (approx. 2-4 minutes). Remove vegetables from hot pan and set aside. (Asparagus will continue to cook for a few minutes after removing from heat , removing from hot pan will help keep it crisp tender).

Once rice cooking cycle is complete QUICK RELEASE pressure and hit cancel to turn off the Instant Pot. Stir in peas, lemon zest, butter (optional) and Parmesan cheese. Add mushroom/asparagus mixture and stir to incorporate. Add salt & pepper , to taste. Risotto should be hot and ready to serve. If you prefer risotto to be warmer you can set Instant Pot to sauté mode and heat to desired temperature (you may want to add a bit more broth ).

To serve: place risotto in bowls and add a squeeze of fresh lemon juice and additional Parmesan cheese, if desired.

Terri's Tips: 

Make any recipe your own. Change up the ingredients for something you like better. Suggestions include carrots, broccoli or sweet bell peppers.