Search Fresh Fit Kitchen Recipes

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Fresh Fit Kitchen

Easy-Approachable-Whole Food Recipes

  • Recipes
    • Breakfast
    • Dinner
      • Slow Cooker Recipes
      • Chicken
      • Seafood
      • Pasta
      • Seafood
      • Taco Tuesday
      • Soups and Chili
      • Salsa and Sauces
    • Sides
    • Smoothies and Drinks
    • Instant Pot
    • Grilling
    • Gluten Free
    • Vegetarian
    • Vegan
    • Desserts
    • Healthy Snacks
    • Homemade Dog Treats
  • This Week at Fresh Fit Kitchen
  • Entertaining/DIY
  • Healthy Kitchen Cooking Tips
  • Recipe Idea Round Ups
  • Shop
  • Work With Me
  • Healthy Living
  • Blogging
  • About
You are here: Home / Dinner / Instant Pot Spring Risotto

Instant Pot Spring Risotto

April 24, 2018 by Krysten Leave a Comment

Jump to Recipe Print Recipe

Risotto- I bet you only order it in restaurants or fix it for special occasions. It’s so simple as far as the ingredient list, but it’s also very elegant. This recipe for Instant Pot Spring Risotto will have you wanting to make Risotto on a Wednesday.  It is literally a set it and forget it method that negates the stirring and waiting that traditional risotto recipes require.  You’ll also notice this recipe does not use cream. It just doesn’t need it.

Instant Pot Spring Risotto

I have used an oven risotto recipe by Ina Garten before I got my Instant Pot. While it takes a bit longer than this method, it’s still very good and hands off.  By far, my favorite method right now is in the Instant Pot. My rice was perfectly cooked.  I really couldn’t have asked for a better consistency in my risotto.

Instant Pot Spring Risotto

You can feel free to add whatever vegetables you’d like, but I did peas and spinach because I feel those scream spring.  I also love how the sweetness of the peas goes with the spinach and Parmesan Cheese.  Feel free to add asparagus, mushrooms, or any other veggies you’d like. Just be sure to saute those first as they won’t cook from the heat of the risotto like the peas and spinach will.

I really hope you make this recipe this Instant Pot Spring Risotto recipe. If you do, please share on Instagram and tag me @freshfitkitchen.  I love to see what you’re making!

Instant Pot Spring Risotto

Instant Pot Spring Risotto
Print

Instant Pot Spring Risotto

Instant Pot Spring Risotto takes an otherwise tedious dish and turns it into a set and forget it week night meal. Spinach, Peas and Parmesan add fresh seasonal flavor.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 people

Ingredients

  • 1 cup Arborio Rice
  • 2 cups Low Sodium Chicken Stock plus more to thin things out later if needed
  • 2 small Shallots finely chopped- you can use onion instead if you wish. It will have to be about 1/4 cup.
  • 2 tbsp. Butter
  • 1/2 cup Parmesan cheese Grated
  • 1/2 cup Green Peas frozen
  • 2 cups Baby Spinach
  • salt and pepper to taste

Instructions

  1. Turn your Instant Pot (or other electric pressure cooker) to the saute function. Add the 2 tbsp. of butter to the pot and allow it melt. Add in the shallots (or onion) and saute for 2 minutes until translucent. Pour in the rice and stir it around until it starts to toast. It will look light golden brown.
  2. Pour in the 2 cups of chicken stock. Stir and put the lid on the Instant Pot. Set it to high pressure and cook for 6 minutes. When the cooking time is up, quick release the steam.
  3. Stir the mixture together and add the Parmesan, peas , baby spinach and taste for seasoning. The heat of the risotto will cook the peas and spinach. Add salt and pepper to your desired taste. Add more chicken stock if it needs thinned out. As it sits, it will thicken.

Share this:

  • Twitter
  • Facebook
  • Pinterest

Filed Under: Dinner, Instant Pot, Recipes, Sides, Vegetarian

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
Previous Post: « Sesame Soy Tofu Bowls
Next Post: Boardwalk Oven Fries »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe to our mailing list



Learn how to start and grow your food blog with Food Blogger Pro.
my foodgawker gallery

Categories

Previous Posts

Search

Footer

Welcome

My name is Krysten Gossard. I started Fresh Fit Kitchen, because I wanted to spread the message of a healthy whole food life. I hope you enjoy the recipes you find here. Share them with your friends and family and let me know how they worked out for you in the comments.

Latest Posts

  • Cranberry Orange Oatmeal Bars
  • Cranberry Sauce with Apple Cider
  • Copycat Starbucks One Bowl Pumpkin Bread
  • 5 Ingredient Energy Bites
  • Make Ahead Healthy Breakfast Sandwiches

Copyright © 2021 · Foodie Pro & The Genesis Framework

Terms and Conditions - Privacy Policy