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This delicious Instant Pot Asparagus Risotto is a simple weeknight dinner that is packed with amazing flavor. Ready in a flash, this Instant Pot risotto eliminates the long cooking time and constant stirring of a stovetop version.
This Instant Pot Asparagus Risotto is a dish that dreams are made of. It’s creamy, perfectly cooked, flavorful, and oh-so quick to make.
Meet your new favorite recipe!
Want to save time on this recipe? Use prepped frozen garlic and frozen onions to make this a meal prep dream dish. And if you LOVE risotto, try our Pea and Bacon Risotto and Chicken and Bacon Risotto.
How to Store and Reheat
Storing Leftovers: Allow the risotto to fully cool before storing it in an airtight container in the fridge for 3-4 days.
Reheating Leftovers: Microwave leftover risotto for 30-60 seconds or until heated through.
Freezing Leftovers: Allow the risotto to fully cool before storing it in freezer-safe containers. I prefer using 1-cup Souper Cubes for quick single-serve lunches. You can get more details/information in our post on freezing risotto.
What to Serve with Asparagus Risotto
We love to serve ours with grilled chicken or alongside a dry brine roasted chicken. You could also top the finished risotto with some Air Fryer Frozen Shrimp.
If you prefer your asparagus to be crispy, keep it out of the Instant Pot and make air fryer asparagus and serve it on top of the finished risotto.
If you have some leftover fresh asparagus, you have to try our Asparagus Casserole! It’s made without any canned soup and you’ll love the smoky cheese sauce.
Pro Tips/Recipe Notes
- This can easily be made vegetarian by subbing in vegetable stock for the chicken stock. To make it vegan/dairy-free, use your favorite plant-based butter and leave out the parmesan cheese.
- A small number of recipe testers did note a burn notice at step 9 with newer select Instant Pot models. However, they found that once they canceled the cooking process and opened the lid, the asparagus was already perfectly cooked.
- An Instant Pot Duo user noted she was unable to do a “0 minute” cook time. She set her pot to 1 minute and as soon as it came to pressure she hit “cancel”. The asparagus came out perfectly using that method.
- If you are not adding asparagus, cook all ingredients other than the cheese for 6 minutes at manual high pressure. Allow for a 2-minute natural release and then perform a quick release. Stir in parmesan and serve.
- If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure and depressurize.
More Asparagus Recipes To Try
More Delicious Weeknight Dinners You’ll Love
Instant Pot Asparagus Risotto
Ingredients
- 3 tbsp unsalted butter
- 1/3 cup white onion {chopped}
- 3 cloves garlic {minced}
- 1/4 cup white wine
- 2.5 cups chicken stock {divided}
- 1 cup arborio rice
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1.5 tbsp lemon zest {zested}
- 16 oz asparagus {trimmed of woody ends & cut into 1.5 inch pieces}
- 1/2 cup shredded Parmesan
Instructions
- Set the Instant Pot to sauté. Melt butter and sauté the garlic and onion until softened (~2 min).3 tbsp unsalted butter, 3 cloves garlic, 1/3 cup white onion
- Add white wine and 2 cups chicken stock (reserving 1/2 cup of stock for later).1/4 cup white wine, 2.5 cups chicken stock
- Scrape the bottom of the Instant Pot to remove any stuck-on food, and then add rice, kosher salt, black pepper, and lemon zest.1 cup arborio rice, 1/4 tsp kosher salt, 1/4 tsp ground black pepper, 1.5 tbsp lemon zest
- Place the lid on the Instant Pot and set the vent to sealing. Press Manual>High>5 minutes.
- When the risotto has finished cooking, the Instant Pot will beep. Press the "keep warm/off" button to turn it to off.
- Allow for a 2 minute natural release and then perform a quick release to remove additional pressure.
- When the vent has dropped, carefully open the lid. There will still be liquid not absorbed.
- Add the remaining 1/2 cup of chicken stock and stir well, lifting the rice from the bottom to make sure the stock makes contact with the bottom of the insert. The risotto will look soupy at this point.
- Add the asparagus on top of the rice without stirring. Put the lid back on, flip the vent to sealing, and press manual, high pressure, and toggle down to 0 min cook time.16 oz asparagus
- When the Instant Pot has finished the 0-minute process, flip the vent and do a quick release.
- Carefully open the lid, stir in the Parmesan cheese.1/2 cup shredded Parmesan
Notes
- A small number of recipe testers did note a burn notice at step 9 with newer Instant Pot models. However, they found that once they canceled the cooking process and opened the lid, the asparagus was already perfectly cooked.
- If you are not adding asparagus, cook all ingredients other than the cheese for 6 minutes at manual high pressure. Allow for a 2-minute natural release and then perform a quick release. Stir in parmesan and serve.
- If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure and depressurize.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
1st attempt at ip risotto! I forgot to reserve the chicken stock and scorched it a bit, and husband wanted to know what I was serving “with it” 🤣 so I threw in some more veg (portobello and spinach) and told him it’s a meatless meal. I grated some fresh Parmesan, was tired and finished with some of the green lid grated parm and it was still amazing.
So delicious! You’d never know I didn’t have to stand and stir and stir over the stove. I made six servings and I think the two of us may have eaten 2 &1/2 each.
I also used yellowtail pure bright and reduced alcohol, low-calorie wine!
This was outstanding! I’ve tried a few different recipes from various sites, but this one is dialed in. Perfectly cooked rice and asparagus with the right amount of lemon and white wine. Cheers!
So glad you enjoyed it, Justin! You might also be interested in our Pea and Bacon Risotto!
I made this exactly as the recipe states and it was delicious! Easy to make and quick way to make risotto! I will definitely make it again!
I’m so glad you enjoyed it, Sandra! It’s one of our favorites. 🙂
OMG this looks amazing! And thanks to you I have a giant freezer bag of pre-cut, blanched and frozen asparagus ready to use.
Lisa, if I were you, I wouldn’t do the 0 min cook time with frozen asparagus. I’d cook the risotto for 6 minutes with all the ingredients except the cheese, do a 2-minute natural release, and then a quick release.
THEN add in the frozen asparagus, throw the lid back on without sealing it and just let it sit for a few minutes. I’d be nervous that the frozen asparagus would turn mushy if you cook it.