Baked Risotto with Asparagus and Spinach

This is such an easy risotto recipe – if your vegan just leave out the cheese.

  • 1 tbsp olive oil
  • 1 onion sliced thin
  • Salt
  • 1 c arborio rice
  • 2 c veggie broth
  • 4 c spinach
  • 10 Spears Asparagus, cut unit 1/2 inch pieces
  • 1/4 tsp nutmeg
  • 1/2 c grated Parmesan

Preheat oven to 400.

In a medium pot heat oil over medium heat, add onions and cook until soft. Add rice and stir to coat. Add remaining ingredients and bring to a simmer, stirring a few times.

Pour into a soufflé dish, cover and make for 35 – 40 min until all the liquid is absorbed. Top with a little more parm and serve.

Serves 4.


Pressure Cooker Risotto

Risotto in the pressure cooker comes out perfect every time and NO STIRRING!

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 1/2 c aroborio rice
  • 1 1/2 tsp salt
  • Large pinch of saffron, ground
  • 1/4 c white wine
  • 4 c veggie or chicken stock
  • 1/4 c fresh grated Parmesan
  • 1/4 c chives, minced

Set on sauté add oil and butter, stir in onion and cook till soft. Stir in garlic, cook 30 seconds, stir in rice and salt. Cook, stirring frequently until rice starts to brown. Add saffron and wine, stir until wine is absorbed.

Stir in the stock, cover and cook on high pressure for 6 minutes. Stir in Parmesan and chives.

Serves 4 – 6.

Risotto Cakes

Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.

  • Leftover risotto
  • Bocconcini (mini mozz balls)
  • Panko bread crumbs

Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.

Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.

Mushroom and Pancetta Risotto

Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!

  • 4 oz diced Pancetta
  • 16 oz wild mushrooms, chopped
  • 2 cloves garlic minced
  • 3 1/2 c chicken stock
  • 1 1/2 c arborio rice
  • 1 tsp salt
  • 1/4 c white wine
  • 8 oz spinach
  • 1 tbsp lemon juice
  • Grated Parmesan cheese

Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.

Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.

Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.

Serves 6.

Butternut Squash and Porcini Risotto

Risotto in the pressure cooker is a Dream!

2 tbsp butter
1 leek, sliced thin
3/4 c arborio rice
1/4 c dry vermouth
2 c vegetable broth
2 cups butternut squash, shredded
1/2 oz drid porchini, crumbled
1 tsp dried thyme
1/4 tsp saffron threads
1/2 c parmesan cheese, grated

Melt butter over medium sauté in your multicooker. Add leek and cook until soft. Add rice and stir until coated in butter. Stir in vermouth and fully absorbed by th rice. Add broth, squash, porcini, thyme and saffron. 

Set on high pressure (9-11 psi) for 10 minutes. 

Stir in cheese and serve.

Serves 4.

Chanterelle and Pancetta Risotto

I love cooking Risotto in my multi pot! It comes out perfect and it is so easy!

4 oz pancetta, diced
1 medium shallot, minced
8 oz chantarelles
1 tbsp thyme leaves
2 cloves garlic, minced
1 1/2 c arborio rice
1/2 c dry white wine
4 c veggie stock
1/2 parmesean cheese, grated
2 tbsp butter
Salt and pepper

Put the pot on sauté mode. Add oil and Pancetta cook until crispy. Add the shallot, mushrooms and half the thyme. Cook until soft, about 5 minutes.

Heat broth in a pot over medium high heat. 

Add garlic, rice and cook, stirring constantly for 2 – 3 minutes. Stir in wine and reduce by half. Stir in 3 c broth. 

Turn on Risotto or rice setting and close the lid.

When cooking is complete, returning remaining broth to the mixture, Parmesan, and butter, stirring to incorporate. Season with salt and pepper. 

Serves 4 – 6.

Asparagus and Spinach Rissotto

Cooking risotto in a pressure cooker is so easy and it turns out perfect. This is adapted from Patricia Well’s Trattoria cookbook.

1 tbsp olive oil
1 small onion, minced
1 c arborio rice
2 c vegetabel broth
3 oz spinach, finely chopped
10 spears asparagus, cut into small pieces
1/4 tsp nutmeg
1/2 c parmigiano, grated

Using the sauté function on medium heat the olive oil and add the onions. Cook until soft, stir in rice to coat with oil. Add remaining ingredient and stir to combine. Cook for 12 minutes on 6 psi. 

Serves 4 – 6.

Langoustine and Asparagus Risotto


It’s that time of year again, where I go on an asparagus binge. Asparagus season only lasts about 2 months so I try to make the most of it. Today I made a creamy risotto with asparagus, lemon and langoustines – yummy!

3 c chicken broth
2 c water
1 bunch asparagus, cut into small pieces
2 shallots, finely chopped
4 TBSP butter, divided
1 1/4 c Arborio rice
1/4 c white wine
1 lb langoustines (I buy the frozen ones from TJs), defrosted
1 TBSP lemon zest
1 TBSP lemon juice
1/4 c grated parmesan
2 TBSP chopped flat-leaf parsley
Aleppo Pepper

Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 2 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

Cook shallots in 2 TBSP butter with 1/4 tsp salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

Add rice and cook, stirring constantly, 2 minutes. Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 c broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes.

Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

Stir in asparagus, zest, juice, butter, parmesan, parsley, and pepper to taste. Top with a little Aleppo pepper.

Serves 4.