Instant Pot Lemon Vegetable Risotto

• porzioni: Serving: 4
• tempo di preparazione: 10 minutes
• tempo totale: 37 minutes

Ingredienti

**For risotto rice preparation:**

2 tablespoons extra-virgin olive oil

1 onion diced

1 cup leek diced

2 garlic cloves minced

1 teaspoon fresh thyme

1-1/2 cups arborio rice

4 cups vegetable broth

60g butter

**For roasting:**

1 teaspoon extra-virgin olive oil

1 bunch asparagus/courgette sliced thin

1 cup broccoli florets

1 cup fresh peas or snap peas

**For mixing through rice:**

1 cup spinach

2 tablespoons lemon juice more to taste

1/2 bunch chives sliced thin

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes more to taste

1 teaspoon lemon zest

Istruzioni

1. Preheat the fan bake oven to 180 °C. Line a baking sheet with parchment paper. Add asparagus, broccoli, and peas to the baking sheet. Coat with 1 teaspoon of extra-virgin olive oil, salt, and pepper, and toss well. Place in the oven for 15-20 minutes or until broccoli is fork tender. Once done, remove from oven and set aside.

2. In the pressure cooker, press SAUTÉ. Add remaining extra-virgin olive oil and let the pot heat up. Once hot, add in onions, leeks, and garlic. Let cook for 2-3 minutes or until onions start to turn translucent.

3. Add rice and stir for 1-2 minutes to toast.

4. Add vegetable stock, butter, and thyme. Stir well.

5. Turn the pressure cooker or instant pot off. Secure lid in place, turn valve to sealing, press RICE/GRAIN, and modify time to 7 minutes.

6. Once the time has elapsed and the pressure cooker is done, turn the valve to venting to quickly release the pressure. Open the lid and stir well.

7. Turn the setting to SAUTE. Add spinach, chives, roasted veggies, spices, and lemon juice to the rice. Stir for 1-2 minutes or until the spinach has wilted. Taste and adjust seasoning. Top with lemon zest and additional chives.

8. Serve warm.

Note

1/2 portion of recipe (rice stage) makes 500ml