 Hi, I'm Nicole, and welcome to the Produce Made Simple Kitchen. We are here to inspire you to eat more fresh fruits and vegetables, and it's all about being simple, but it's also about eating well on a budget. So we're going to make a springtime risotto featuring some fresh asparagus and spinach, as well as onions and garlics for flavour, and we've also got a little bit of frozen peas. So, let's get started. Turn on the sauté function of the pressure cooker and add the oil, onion and garlic. Stir and sauté until almost translucent. Add the rice and a half cup of either white wine or vegetable stock. Stir it and let it boil off. Stir continuously until the rice becomes translucent around the edges, but still has a white core. Add the rest of the stock and turn on the pressure cooker for six minutes. When the time's up, do a quick release, but be careful not to burn yourself. Open the lid and it will look soupy. Add the peas, asparagus and ham to the pot and stir it. Then let it sit with the lid on for one minute. Add the spinach, parmesan and stir again. It should look creamy, but if it's still wet looking, cover and let it sit for another minute or so. Stir in the butter, add salt and pepper to taste, and enjoy. This recipe took about 20 minutes from start to finish, and it cost about $12 for the ingredients to make all of this food. You can feed your family and have leftovers for the next day's lunch. Please like, comment, and subscribe for more produce made simple. Bye! Um, should we just carry on or do one more? Um, I don't know how to finish it. I have to start again. Yes. Okay. And please follow, like, and comment, and subscribe. Oh! Okay. So close. So close. Okay.