Instant Pot® Spring Veggie and Cheese Risotto | Wisconsin Cheese

Ingredients

• 3 tablespoons butter, cubed and divided
• 1 tablespoon olive oil
• 1/2 large onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 package (8 ounces) whole baby portobello mushrooms, finely chopped
• 8 ounces fresh asparagus spears, trimmed and finely chopped
• 2 garlic cloves, minced
• 2 cups uncooked arborio rice
• 1 carton (32 ounces) vegetable broth
• 1/4 cup white wine or additional vegetable broth
• 2 cups fresh baby spinach
• 1/2 cup fresh or frozen peas, thawed
• 2 ounces Roth Grand Cru® cheese, shredded (1/2 cup)
• 1 ounce Cello® Copper Kettle cheese, grated (1/3 cup)
• 1 ounce Cello® Asiago cheese, grated (1/3 cup
• Zest of 1 medium lemon
• 1/2 medium lemon, juiced
• Salt and pepper to taste