Ivy Manning'S Instant Pot Risotto Primavera

Name: Ivy Manning'S Instant Pot Risotto Primavera
Ingredients: 2 tablespoons olive oil; 1 small sweet onion, chopped (about 1 cup); 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried; 1 cup Arborio rice; 1/2 cup dry vermouth or dry white wine; 3 cups chicken or vegetable broth; 8 ounces asparagus, tough ends snapped off and discarded, stalks cutinto 1-inch pieces; 1 cup peeled fresh or frozen fava beans or peas; 2 cups baby spinach leaves; 1/2 cup grated Parmesan cheese; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; Salt and pepper

13 ingredients

1 steps

Ingredients

2 tablespoons olive oil
1 small sweet onion, chopped (about 1 cup)
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
1 cup Arborio rice
1/2 cup dry vermouth or dry white wine
3 cups chicken or vegetable broth
8 ounces asparagus, tough ends snapped off and discarded, stalks cutinto 1-inch pieces
1 cup peeled fresh or frozen fava beans or peas
2 cups baby spinach leaves
1/2 cup grated Parmesan cheese
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Salt and pepper

Directions

1

["Put the oil in the pot, select SAUTE, and adjust to NORMAL/MEDIUM heat. When the oil is hot, add the onion and thyme and cook, stirring occasionally, until tender, 4 minutes. Add the rice and cook, stirring continuously, for 1 minute. Add the vermouth and simmer for 1 minute to burn off some of the alcohol. Press CANCEL.", "Add the broth, stir to combine, and lock on the lid. Select the PRESSURE COOK function and adjust to HIGH pressure for 8 minutes. Make sure the steam valve is in the \"Sealing\"" position and that the \""Keep Warm\"" button is off.""