Ingredients
1 bunch asparagus, sliced thin
1 cup broccoli florets (or cauliflower
1 cup peas (or snap peas, green beans, etc)
[substitute any of the above with cauliflower, brussels sprouts, bok choy, radish, turnip, kohlrabi, or other roasting-friendly veg]
2-3 Tbsp oil (olive, avocado, coconut)
1 onion, diced
1 cup leek, diced (or add extra onion)
2 garlic cloves, minced
1 teaspoon fresh or dried thyme leaves
1 and 1/2 cups arborio rice
4 cups broth or stock (vegetable or chicken is best)
4 tablespoons butter
1 cup greens, chopped (kale, spinach, beet greens, collards)
1/2 bunch chives, sliced thin (or sub with
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes, more to taste
1 teaspoon lemon zest
2 tablespoons lemon juice, more to taste
Directions
- Roast vegetables: Pre-heat oven to 400 °F. Line a baking sheet with parchment paper. Add asparagus, broccoli, and peas (or other veggies you're using) to the baking sheet. Drizzle with oil, season with salt and pepper, toss well. Place in the oven for 15-20 minutes or until veggies are fork tender. Remove from oven and set aside.
- Set instant pot to SAUTE mode. Heat 1-2 Tbsp oil. Once hot, add in onions, leeks, and garlic. Let cook for 2-3 minutes or until onions start to turn translucent.
- Add rice and stir for 1-2 minutes to toast.
- Add broth/stock, butter and thyme. Stir well.
- Turn the instant pot off. Secure lid in place, turn valve to sealing, press manual, and modify time to 7 minutes.
- Once the time has finished, open the valve to venting to quickly release the pressure. Open the lid and stir.
- Add greens, chives, roasted veggies, spices, lemon zest, and lemon juice to the rice. Stir for 1-2 minutes, until the greens have wilted. Taste and adjust seasoning.
- Serve warm, topped with more lemon zest, chives/fresh herbs, and/or grated parmesan. Freezes well.