Lexi's Clean Kitchen · by Lexi★ 5.0 (31)
Instant Pot Lemon Vegetable Risotto
NUTRITION · PER SERVING37M COOK
CAL 26%·PRO 27%
CARBS 83G64% OF CAL
7G FIBER8G SUGAR68G OTHER
FAT 17G29% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy arborio rice cooked with fresh spring vegetables, lemon, and garlic in a pressure cooker. This quick, elegant risotto is light but satisfying, with bright citrus notes and tender vegetables.
mainitaliangrain bowl🥘 pressure cooker🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch asparagus (sliced thin)
- 1 cup broccoli florets
- 1 cup fresh peas or snap peas
- 2 tablespoons and 1 teaspoon extra-virgin olive oil
- 1 onion (diced)
- 1 cup leek (diced)
- 2 garlic cloves (minced)
- 1 teaspoon fresh thyme
- 1-1/2 cups arborio rice
- 4 cups vegetable broth
- 4 tablespoons butter
- 1 cup spinach
- 2 tablespoons lemon juice (more to taste)
- 1/2 bunch chives (sliced thin)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (more to taste)
- 1 teaspoon lemon zest
At a glance
PER SERVING · TIME 37M
CAL 26%·PRO 27%
CARBS 83G64% OF CAL
7G FIBER8G SUGAR68G OTHER
FAT 17G29% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 27m
- Sodium
- 709mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 594mg
- Calcium
- 106mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 709MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.