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Multi-Cooker Asparagus Risotto with Spinach-Broccoli Pesto

30 Minutes Total time 20 Minutes Prep time 10 Minutes Cook Time 429 Calories 6 Servings


Allergens: Milk and Other Dairy, Tree Nuts


  1. Purée garlic, broccoli, spinach, pine nuts, lemon juice, cheese, 3 tablespoons oil, lemon zest, salt, black pepper and 1/3 cup water in a food processor. Makes about 1¾ cups.
  2. Cook asparagus, bell peppers and remaining 1 tablespoon oil in a multi-cooker on sauté setting 5 minutes or until vegetables are tender, stirring occasionally; transfer to a plate with a slotted spoon. Makes about 4 cups.
  3. Add rice to multi-cooker; cook 3 minutes or until toasted, stirring occasionally. Stir in 4 cups hot water; cover, seal vent and cook 2 minutes on high pressure. Quick release pressure and remove lid; stir in pesto. Makes about 7 cups. 
  4. Serve risotto topped with asparagus and peppers; garnish with cheese, if desired.
Lunch Dinner Mains Summer Vegetarian Milk and Other Dairy Tree Nuts

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