Instant Pot® Spring Veggie and Cheese Risotto

Traditional risottos are labor intensive but not with the Instant Pot®. This decadent, three-cheese dish is the perfect addition to your next dinner party.

Wisconsin Cheese Instant Pot® Spring Veggie and Cheese Risotto  Recipe
Active Time
35 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style, Asiago, Grand Cru® or Parmesan can be used in this recipe.


  1. Select sauté setting on Instant Pot® and set to high heat. Warm 1 tablespoon butter and olive oil. Cook and stir the onion, salt, pepper and red pepper flakes in butter mixture for 3 minutes. Add the mushrooms, asparagus, garlic and arborio rice; cook and stir for 2 minutes longer.
  2. Select cancel setting. Stir in vegetable broth and wine. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 5 minutes.
  3. Quick release pressure when cooking is finished, as directed by manufacturer. Stir rice mixture. Add the spinach, peas, Grand Cru®, Copper Kettle, asiago, lemon zest, lemon juice and remaining butter; toss until butter is melted. Season with salt and pepper to taste.

Recipe Tips

Roth Grand Cru® Reserve or Roth Grand Cru® Surchoix could be substituted for the Roth Grand Cru® cheese.| Instant Pot® settings may vary per brand; please reference the manufacturer’s directions.| When the Instant Pot® reaches high pressure, the timer will start counting down for 5 minutes.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Asiago cheese is named after a small town in northern Italy. It’s slightly sweeter and nuttier than parmesan; the flavor varies fro m buttery mild to robust, depending on age.

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