Multi-Cooker Asparagus Risotto with Spinach-Broccoli Pesto

Ingredients

• 4 garlic cloves, coarsely chopped
• ½ small head DOLE^® Broccoli, chopped
• 4 cups packed DOLE^® Spinach
• ½ cup pine nuts
• ¼ cup fresh DOLE® Lemon juice (from 1 lemon)
• ¼ cup shredded Parmesan cheese plus additional for garnish (optional)
• ¼ cup olive oil
• 2 teaspoons DOLE^® Lemon zest (from 1 lemon)
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 bunch DOLE^® Asparagus, trimmed, cut crosswise into 1-inch pieces (about 1 pound)
• 2 red bell peppers, chopped
• 2 cups Arborio rice

Directions

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.