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Risotto with Asparagus and Peas - Pressure Cooker Version
Prep Time
10 mins
Cook Time
12 mins
Resting Time
5 mins
Total Time
27 mins
If you're looking for a quick and easy meal with all the flavors of Spring, look no farther! This risotto with asparagus and peas will fit the bill perfectly, whether you make it in the pressure cooker or on the stovetop.
Course: Entrées, Side Dishes
Cuisine: Italian
Keyword: Vegetarian, One Pot Meal
Servings: 4
Calories: 425 kcal
  • 2 tablespoons unsalted butter divided
  • ½ pound asparagus cut in 1-inch pieces
  • salt and freshly ground black pepper
  • 1 shallot minced
  • 1 clove garlic minced
  • cups Arborio rice
  • 1 teaspoon salt
  • ½ cup white wine
  • cups chicken or vegetable stock
  • 2 sprigs fresh thyme
  • 1 cup frozen peas
  • Juice of ½ lemon
  • Zest of 1 lemon
  • ¼ cup grated Parmigiano-Reggiano cheese
  1. Pre-heat the pressure cooker using the Brown or Sauté setting.
  2. Add 1 tablespoon of the butter and sauté the asparagus for 3 to 4 minutes until crisp-tender. Season with salt and freshly ground black pepper, transfer the asparagus to a bowl and set aside.
  3. Add the remaining butter, shallots and garlic to the cooker. Sauté for 1 minute. Add the Arborio rice and salt and sauté for another few minutes to toast the rice. Stir in the white wine, stock and sprigs of thyme.

  4. Pressure-cook on HIGH for 7 minutes.
  5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
  6. Stir in the sautéed asparagus, peas and lemon juice. Let the risotto rest for 5 minutes to heat up the vegetables. Stir in the lemon zest and Parmesan cheese. Season with salt and freshly ground black pepper. Transfer to serving bowls and sprinkle the chopped parsley on top.
Nutrition Facts
Risotto with Asparagus and Peas - Pressure Cooker Version
Amount Per Serving
Calories 425 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg6%
Sodium 1511mg63%
Potassium 316mg9%
Carbohydrates 72g24%
Fiber 6g24%
Sugar 6g7%
Protein 11g22%
Vitamin A 1392IU28%
Vitamin C 19mg23%
Calcium 109mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.