Instant Pot Lemon Risotto

This is the delicious rice dish with all essential vegetables. The of lemon enhances the taste and fragrance.

Instant Pot Lemon Risotto
5 from 2 votes
Print Pin Rate
Course: lunch
Cuisine: Thai
Keyword: Lemon Risotto, rice, vegetables
Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 32 minutes
Servings: 4
Ingredients
  • 1 bunch asparagus sliced thin
  • 1 cup broccoli florets
  • 1 cup fresh peas
  • 2 tbsp extra-virgin olive oil
  • 1 onion diced
  • 1 cup leek
  • 2 garlic cloves minced
  • 1 tsp fresh thyme
  • 1 1/2 cup rice
  • 4 cup vegetable broth
  • 4 tbsp butter
  • 1 cup spinach
  • 1/2 bunch chives sliced thin
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes more to taste
  • 1 tsp lemon zest
  • 2 tbsp lemon juice more to taste
Instructions
  • 1) Pre-heat oven to 400 °F. Line a baking sheet with parchment paper. Add asparagus, broccoli, and peas to the baking sheet.
  • 2) Coat with oil, salt, and pepper, toss well. Place in the oven for 15 minutes.
  • 3) Remove from the oven and set aside.
  • 4) Add oil onions, leeks and garlic and cook for 2-3 minutes.
  • 5) Add rice and stir for 1-2 minutes to toast.
  • 6) Add vegetable stock, butter, and thyme.
  • 7) Secure the lid and cook under “Manual” and “High Pressure” for about 7 minutes.
  • 8) Select “Cancel” and release the pressure quickly.
  • 9) Add spinach, chives, roasted veggies, and spices to the rice and cook for 2 minutes more.
  • 10) Top with lemon zest and additional chives.
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