Ingredients
- 1 medium bunch asparagus, sliced
- 1 cup broccoli florets, chopped
- 2 Tbsp. olive oil
- 1 medium onion, diced
- 1 large leek, diced
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. dried thyme
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 3 Tbsp. butter
- 1 cup spinach, loosely packed
- 2 Tbsp. lemon juice
- 1/2 medium bunch chives, sliced thin
- 1 cup frozen peas
Servings:
Units:
Instructions
- In a pressure cooker, press SAUTÉ. Add olive oil and let the pot heat up. Once hot, add in asparagus, broccoli, onion and leek.
- Add rice and garlic and stir for 1-2 minutes to toast.
- Add vegetable stock, butter, salt and thyme. Stir well.
- Secure lid and pressure cook on high for 7 minutes. Release pressure when time is up. Open the lid and stir well.
- Turn the setting to SAUTÉ. Add spinach, chives, peas, and lemon juice to the rice. Stir for 1-2 minutes or until the spinach has wilted. Taste and adjust seasoning.
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