INSTANT POT LEMON RISOTTO WITH ASPARAGUS AND PEAS

Smooth and creamy Instant Pot Lemon Risotto is filled with fresh, green spring vegetables.  This is the kind of meal dreams are made of right here!

Yeast Package
Yeast Package
Yeast Package
Yeast Package

Instant Pot Risotto is E-A-S-Y.  Two minutes of stirring vs the 30 minutes you would do at the stovetop.

Spring Risotto is bursting with fresh, vibrant flavors!  Asparagus, peas, leeks, and a fresh squeeze of lemon juice make this dish a total knock out.

HOW TO MAKE INSTANT POT SPRING RISOTTO

1. Add leeks and onions to the pot 2. Saute until soft 3. Add the rice and stir to toast until it's slightly opaque

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4. Add broth and lemon juice, pressure cook for 5 minutes 5. Add extra broth and stir vigorously until thick and creamy 6. Add cheese, lemon zest, and vegetables; stir to combine

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HOW TO STORE, REHEAT, AND FREEZE RISOTTO

– Store:  Cool risotto and store in a sealed container in the fridge for up to 5 days. – Reheat:  Reheated risotto won't be quite as creamy as fresh, but it is still delicious.  – Freeze:  Freeze flat in a ziptop bag for up to 3 months. 

I'm going to go out on a limb here and promise this will be The Best Risotto You Have Ever Had!  Just try and prove me wrong!

Flour Bowl
Flour Bowl
Flour Bowl
Flour Bowl

Coming Up..

HEALTHY CHOCOLATE HUMMUS WITH HOMEMADE INSTANT POT CHICKPEAS

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