Instant Pot

Ivy Manning's Instant Pot Risotto Primavera

April 10, 2019
3 Ratings
Photo by Lauren Volo
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 6
Author Notes

This light, creamy risotto, packed with asparagus, fresh fava beans, spinach, and lemon, is just the thing to celebrate the arrival of spring. If you can only find thick asparagus, slice the stalks in half lengthwise before cutting them up so they cook through in the brief amount of time they are simmered with the rice.

Risotto Primavera from Instant Pot Italian by Ivy Manning. © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52

Test Kitchen Notes

Featured in: 10 Surprising Things You Can Make in Your Instant Pot. —The Editors

What You'll Need
  • 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
  1. Put the oil in the pot, select SAUTÉ, 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.
  2. 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.
  3. When the time is up, quick-release the pressure andremove the lid. Add the asparagus and fava beans or peas. Select SAUTÉ and adjust to NORMAL/MEDIUM heat. Cook, uncovered, stirring occasionally, until the vegetables are crisp-tender, 3 minutes. Add a bit of water while cooking, if necessary, to keep the risotto loose and saucy. Add the spinach, cheese, lemon zest, and lemon juice and stir to combine. Press CANCEL. Season with salt and pepper.

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1 Review

Linda H. April 16, 2019
This recipe is not good. The peeled fresh ​fava beans should be cooked for an hour in the IP according to most recipes..but this recipe says simply saute them....they were hard as rocks. The risotto is also pretty flavorless. All in all a bust.