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Instant Pot Lemon Risotto
Course
lunch
Cuisine
Thai
Keyword
Lemon Risotto, rice, vegetables
Prep Time
5
minutes
minutes
Cook Time
27
minutes
minutes
Total Time
32
minutes
minutes
Servings
4
Calories
530
kcal
Author
Corrie
Ingredients
1
bunch
asparagus
sliced thin
1
cup
broccoli florets
1
cup
fresh peas
2
tablespoon
extra-virgin olive oil
1
onion
diced
1
cup
leek
2
garlic cloves
minced
1
teaspoon
fresh thyme
1 ½
cup
rice
4
cup
vegetable broth
4
tablespoon
butter
1
cup
spinach
½
bunch
chives
sliced thin
½
teaspoon
garlic powder
¼
teaspoon
red pepper flakes
more to taste
1
teaspoon
lemon zest
2
tablespoon
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.
Nutrition
Calories:
530
kcal