Asparagus and Pea Risotto in the Instant Pot

wholefoodbellies.com

Di Richardson

1 tbsp unsalted butter (or cooking oil of choice)

1 leek, thinly sliced (white and light green part only)

3 cloves garlic, minced

2 cups arborio rice

½ cup white wine

4 ½ cups chicken or vegetable broth

½ cup parmesan cheese, freshly grated

1 tbsp unsalted butter

1 cup peas (fresh or frozen)

1 cup asparagus, trimmed and cut into 1cm lengths

freshly squeezed lemon juice to serve

lemon slices to serve

1 cup arugula to serve

Directions at wholefoodbellies.com

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