RECIPES

Instant Pot® Spring Veggie and Cheese Risotto

Traditional risottos are labor intensive but not with the Instant Pot®. This decadent, three-cheese dish is the perfect addition to your next dinner party.

Active Time

35 Minutes

Servings

6-8

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style, Asiago, Grand Cru® or Parmesan can be used in this recipe.

Instructions

Select sauté setting on Instant Pot® and set to high heat. Warm 1 tablespoon butter and olive oil. Cook and stir the onion, salt, pepper and red pepper flakes in butter mixture for 3 minutes. Add the mushrooms, asparagus, garlic and rice; cook and stir for 2 minutes longer.
Select cancel setting. Stir in vegetable broth and wine. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 5 minutes.
Quick release pressure when cooking is finished, as directed by manufacturer. Stir rice mixture. Add the spinach, peas, Grand Cru®, Copper Kettle, asiago, lemon zest, lemon juice and remaining butter; toss until butter is melted. Season with salt and pepper to taste.

Recipe Tips

Roth Reserve Grand Cru® or Roth Surchoix Grand Cru® could also be substituted for Roth Original Grand Cru®.
Instant Pot® settings may vary per brand; please reference the manufacturer’s directions.
When the Instant Pot® reaches high pressure, the timer will start counting down for 5 minutes.

Cheesemonger Tip

Asiago cheese is named after a small town in northern Italy. It’s slightly sweeter and nuttier than parmesan; the flavor varies from buttery mild to robust, depending on age.