Truffled Spring Green & Mushroom Risotto

A vibrant, healthy pressure cooker risotto featuring earthy chestnut mushrooms, crisp asparagus, and sweet peas. It’s finished with bright lemon zest and a luxurious drizzle of truffle oil for a gourmet, nutrient-dense meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sauté Mushrooms: Use the Sauté function. Brown mushrooms in a little olive oil with salt/pepper. Remove half for garnishing later.

Step 2

2. Aromatics: Add onion to the pot, cook for 3 mins. Add garlic and rice, stirring for 2 mins to toast the grains.

Step 3

3. Pressure Cook: Pour in the 4 cups of stock. Lock lid, set to High Pressure for 6 minutes.

Step 4

4. Quick Release: Release pressure immediately when the timer ends.

Step 5

5. Finish Greens: Stir in asparagus, peas, and spinach. If they need more softening, use the Sauté (Low) function for 1-2 mins or put the lid back on for 2 mins to steam.

Step 6

6. The Truffle Touch: Stir in Parmesan, lemon zest, herbs, and the truffle oil. Season with extra black pepper. Top with the reserved mushrooms.