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Instant Pot Parmesan and Spring Vegetable Risotto

Isn’t it time you indulged in a little comfort? You deserve it, of course. Risotto may be the ultimate in Italian comfort food. But you may be thinking that all that stirring and watching and stirring may be a little stressful.

Up until now. Bring in the Instant Pot or your favorite electric pressure cooker. Get prepared to enjoy one delicious and easily prepared dish of Parmesan and Spring Vegetable Risotto.

Does anything say Spring more than fresh asparagus and sweet, tiny green peas? You can, of course, substitute those found at your local grocery, but find some fresh-from-the-garden product if you can. Spring will just burst in your mouth. 

Traditionally, risotto is made with Arborio rice. I’ve found Riceland’s Medium Grain White Rice to be a quality substitute.

Instant Pot Parmesan and Spring Vegetable Risotto


  • 10-12 stems asparagus, sliced thin, tips reserved
  • 1 cup fresh peas
  • 2 1/2 Tablespoons Riceland Rice Bran Oil, plus 1 Tablespoon
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 1/2 cups Riceland’s Plump and Tender Medium Grain White Rice
  • 4 cups unsalted chicken or vegetable broth
  • 4 Tablespoons unsalted butter
  • 1 teaspoon fresh lemon thyme
  • 2 Tablespoons fresh lemon juice
  • 1/4-1/2 cup dry white wine, optional (substitute more broth)
  • 3 Tablespoons (or more) freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 Tablespoons minced fresh flat leaf parsley
  • Shaved Parmesan, as garnish


  1. Bring a small saucepan of water to boiling. Add asparagus stems, reserving tips. Blanch 2-3 minutes just until softened.
  2. Immediately strain asparagus and place in a bowl of ice water. Drain and set aside.
  3. Repeat this blanching procedure with the peas.
  4. Preheat oven to 400 degrees. Coat asparagus tips with 1 Tablespoon Riceland Rice Bran Oil and roast on a baking sheet for 5-8 minutes just until tender.
  5. Remove tips from oven; set aside to cool.
  6. In an Instant Pot or pressure cooker, press SAUTE´; add Riceland Rice Bran Oil and heat.
  7. Add in shallot and sauté until just tender; add in minced garlic, cooking for 1 minute, stirring frequently.
  8. Add in Riceland’s Plump and Tender Medium Grain Rice and stir 1-2 minutes to toast.
  9. Add in stock, butter and thyme. Stir to combine.
  10. Turn the Instant Pot off; secure lid in place; seal and set time to pressure cook for 7 minutes.
  11. After time has lapsed, vent the pressure cooker to release the pressure.
  12. Open the lid and stir well.
  13. Turn the heat to SIMMER. Add in blanched asparagus stems and peas, Cook uncovered, stirring frequently for 1-2 minutes until vegetables are heated through.
  14. Add lemon juice and wine; stir well to combine. Stir frequently until wine is absorbed, 3-4 minutes.
  15. Stir in cheese, salt, pepper and parsley.
  16. Serve garnished with asparagus tips and shaved Parmesan

Post and recipe by Debbie Arnolod of DiningwithDebbie.net