Instant Pot Spring Vegetable Risotto
A creamy and flavorful risotto made with fresh spring vegetables, cooked to perfection in an Instant Pot.
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Ingredients
Yields 4 servings
- (1 cup) Arborio rice
- (2 tablespoons) olive oil
- (1) medium onion, diced
- (3 cloves) garlic, minced
- (4 cups) vegetable broth
- (1 cup) asparagus, chopped
- (1 cup) peas (fresh or frozen)
- (1 cup) spinach, chopped
- (1/2 cups) grated Parmesan cheese
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) fresh parsley, chopped (for garnish)
Instructions
- 1
Set the Instant Pot to 'Sauté' mode and heat 2 tablespoons of olive oil.
- 2
Add 1 medium onion, diced, and sauté for 3-4 minutes until translucent.
- 3
Stir in 3 cloves of minced garlic and cook for an additional 1 minute until fragrant. Add 1 teaspoon salt and 2/4 teaspoon black pepper.
- 4
Add 1 cup of Arborio rice and toast for 2-3 minutes, stirring frequently.
- 5
Pour in 4 cups of vegetable broth and stir to combine.
- 6
Add 1 teaspoon of salt and 1/2 teaspoon of black pepper, then close the lid of the Instant Pot.
- 7
Set the Instant Pot to 'Manual' mode on high pressure for 6 minutes.
- 8
Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- 9
Open the lid and stir in 1 cup of chopped asparagus, 1 cup of peas, and 1 cup of chopped spinach.
- 10
Add 1/2 cup of grated Parmesan cheese and stir until creamy and well combined.
- 11
Serve hot, garnished with 1/4 cup of chopped fresh parsley.
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