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Instant Pot Lemon Risotto with Asparagus and Peas
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • ½ small onion, chopped
  • 2 large leeks, white and light green parts only, sliced in half then into thin half moons (about 1 heaping cup)
  • 1 ½ cups Arborio rice
  • 4 cups chicken broth (reserve 1 cup)
  • juice of 1 lemon (zest it first and set aside)
  • 2 teaspoons Kosher salt
  • 1 teaspoon pepper
  • 1 pound asparagus, cut into 1 inch pieces, discard tough ends (may substitute with broccoli)
  • 1 ½ cups frozen peas
  • zest of 1 medium sized lemon
  • ⅓ cup whipped cream cheese
  • ½ cup freshly grated parmesan cheese
  • 1 tablespoon fresh, minced chives
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  • Cook Mode Prevent your screen from going dark
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