Instant Pot Asparagus Risotto
This delicious Instant Pot Asparagus Risotto is a simple weeknight dinner that is packed with amazing flavor. Ready in a flash, this pressure cooker risotto eliminates the long cook time and constant stirring of a stovetop version.
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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 are looking for more of a one-pan complete dinner dish, try our Chicken and Bacon Risotto.
What Goes With Asparagus Risotto?
We love to serve ours with grilled chicken or alongside a dry brine roasted chicken.
If you prefer your asparagus to be crispy, make air fryer asparagus and serve it on top of the finished risotto.
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 8 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.
More Delicious Weeknight Dinners You’ll Love
- Instant Pot Ravioli
- Creamy Instant Pot Tortellini Soup
- Fried Gnocchi and Veggies
- Instant Pot Mac and Cheese
- Whole30 Pot Roast
- Instant Pot Mexican Rice
- Instant Pot Beef Tips and Gravy
- Air Fryer Meatballs
- Pizza Crepes
- Air Fryer Quesadillas
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
- 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).
- Add 1/4 cup white wine, 2 cup chicken stock (reserving 1/2 cup for later).
- Scrape the bottom of the Instant Pot and then add 1 cup rice,1/4 tsp kosher salt, 1/4 tsp black pepper, and 1.5 tbsp lemon zest.
- Place the lid on the Instant Pot and set the vent to sealing. Press Manual>High>5 minutes.
- Allow for a natural release for 2 minutes 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.
- 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.
Notes
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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.