Lemon risotto with asparagus & peas

Creamy, vibrant, and totally weeknight-worthy.
This zesty risotto is loaded with spring vibes — fresh asparagus, sweet peas, and a lemony brightness that ties everything together. Best part? The Instant Pot does all the heavy lifting — no endless stirring required. Just bold flavors, creamy texture, and minimal fuss.

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes pressure cook + 5 minutes finishing
Total Time: approx. 20 minutes

INGREDIENTS

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• ½ small onion, finely chopped
• 1 cup chopped leeks (white/light green part only)
• 1½ cups Arborio rice
• 4 cups chicken or veggie broth (keep 1 cup separate)
• Juice of 1 lemon + zest (zest first!)
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 450 g asparagus, trimmed and chopped
• 1½ cups frozen green peas
• ⅓ cup whipped cream cheese
• ½ cup grated parmesan
• 1 tbsp chopped fresh chives

INSTRUCTIONS

Step 1 – Sauté the base
 Turn on Sauté mode in your pressure cooker. Add oil and butter. Once hot and bubbling, stir in onion and leeks. Cook until softened, about 5–7 minutes.
Step 2 – Toast the rice
 Add Arborio rice and stir constantly for 1–2 minutes until the grains start to look slightly translucent.
Step 3 – Pressure cook
 Pour in 3 cups of broth, lemon juice, salt, and pepper. Give it a good stir. Lock the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
Step 4 – Prep the veggies
 While the risotto cooks, microwave the asparagus in hot water for 3–4 minutes until just tender. Drain and rinse under cold water.
Step 5 – Release & finish
 Quick-release the pressure once the timer is up. Switch back to Sauté mode, pour in up to 1 more cup of broth, and stir vigorously for 2 minutes until creamy.
Step 6 – Add the greens
 Toss in the peas and asparagus and stir for about a minute to warm them through.
Step 7 – Stir in the flavor
 Turn off the heat. Mix in lemon zest, cream cheese, parmesan, and chives. Stir until smooth and melty.
Step 8 – Serve hot
 Dish it up right away with extra parmesan and a fresh squeeze of lemon juice over the top.