Easy No-stir Spring Risotto with Asparagus and Peas
Spring flavors come alive in this effortless no-stir spring risotto with asparagus and peas. All the creamy comfort with none of the endless stirring!
Servings: 4
Calories: 359kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ¼ cup white onion chopped
- 1 cup Arborio rice
- ⅓ cup white wine
- 2 ¾ cup chicken or vegetable broth low sodium
- ⅓ cup frozen peas thawed
- 10-12 spears asparagus tough ends removed and cut into 1-inch pieces
- ¼ cup heavy cream
- ¼ cup freshly-grated parmesan
- 2 tablespoon cream cheese
- 1 teaspoon Italian seasoning or your choice of dried herbs (or your choice of dried herbs)
- Salt and freshly ground black pepper to taste
Instructions
- Set your pressure cooker on medium-high heat, add olive oil. Add the chopped onion (shallot) and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Add the arborio rice and stir until it looks slightly translucent and has a nutty aroma, about 3 minutes.
- Pour in the wine and stir until the wine is reduced to half, another 2 minutes, and then add the broth.
- Cover the cooker with the lid and lock into place. Increase the heat to high and wait till the pressure reaches high or the cooker “whistles”, lower the heat to low, and cook at high pressure for 10 minutes (I use a timer).
- While the rice cooks, cut the asparagus and thaw the peas in the microwave or in warm water.
- When the ten minutes of cooking time are over, carefully release or vent the pressure and release the steam completely. When the steam stops, carefully remove the lid of the pressure cooker.
- Let the risotto rest for 5 minutes. Turn the heat back on to the lowest setting. Gently mix in seasoning, asparagus pieces, peas, and stir in the heavy cream, cream cheese, and add the Parmesan. Stir to combine and season with salt and pepper.
- Spoon the risotto into a serving bowl, garnish with some more Parmesan, and serve immediately.
Notes
- I have included Instant Pot instructions with this recipe as well. You can find them in the blog post.
- Broth Color: The color of the broth you use will add a tinge to the risotto so choose accordingly. Chicken broth adds a nice flavor but vegetable broth works great too to make this dish vegetarian.
- Warm your broth before adding it to the rice - this helps maintain the cooking temperature and ensures even cooking
- Don't rinse your rice - the starch on the outside is essential for creating that creamy risotto texture
- Let the risotto rest for 5 minutes after adding the final ingredients - this allows the flavors to meld and the texture to become perfectly creamy
- Refrigerate leftovers in an airtight container for up to 3 days. The risotto will thicken as it cools.
- Reheat gently on the stove with a splash of broth or milk to restore its creamy consistency.
Nutrition
Calories: 359kcal | Carbohydrates: 46g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 179mg | Potassium: 279mg | Fiber: 3g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 3mg
