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How to Make Instant Pot Asparagus Risotto - A Step-by-Step Guide

Asparagus risotto is a classic Italian dish that is both delicious and satisfying. This recipe takes a traditional risotto and adapts it for the Instant Pot, making it a quick and easy weeknight meal option. If you love creamy, flavorful risotto but don't have the time to stand over a stove stirring, then this Instant Pot asparagus risotto recipe is perfect for you.

The Instant Pot is a game changer when it comes to making risotto. It cuts down the cooking time and eliminates the need...

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Ingredients

  • 3 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • ½ cup dry white wine
  • 1 ½ cups Arborio rice
  • 3 ½ cups chicken broth
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons lemon juice

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4

  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and sauté in butter for 2 minutes; remove and set aside on a plate.
  • Return shallots and garlic to the Instant Pot and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and sauté in wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Sauté function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

    • Nutrition

    611 cal.

    • Total Fat: 23g
    • Saturated Fat: 14g
    • Cholesterol: 76mg
    • Sodium: 1498mg
    • Total Carbohydrate: 81g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 15g
    • Vitamin C: 13mg
    • Calcium: 192mg
    • Iron: 4mg
    • Potassium: 387mg

    Categories

    Italian recipes
    Vegetarian recipes
    Instant pot recipes
    Side recipes
    Comfort food recipes