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Asparagus Risotto

This delicious asparagus risotto is a simple weeknight dinner that is packed with amazing flavor. Ready in a flash, this Instant Pot risotto eliminates the long cook time and constant stirring of a stovetop version.
a black bowl with asparagus ravioli and a fork
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This delicious Asparagus Risotto is a simple weeknight dinner that is packed with amazing flavor. Ready in a flash, this Instant Pot risotto eliminates the long cook time and constant stirring of a stovetop version.

a black bowl with asparagus ravioli and a fork

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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.

If you have leftovers, check out our post on Freezing 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.

What Goes 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, make air fryer asparagus and serve it on top of the finished risotto.

5 photos showing step by step asparagus risotto being made in an Instant Pot

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.
a fork full of risotto hovering over a black bowl
a black bowl with asparagus ravioli and a fork
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5 from 8 ratings

Asparagus Risotto Recipe

Prep Time5 minutes
Cook Time7 minutes
Pressurizing/Depressurizing7 minutes
Total Time19 minutes
This delicious asparagus risotto is a simple weeknight dinner that is packed with amazing flavor. Ready in a flash, this Instant Pot risotto eliminates the long cook time and constant stirring of a stovetop version.

Ingredients

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, 2 cup chicken stock (reserving 1/2 cup for later).
    1/4 cup white wine, 2.5 cups chicken stock
  • Scrape the bottom of the Instant Pot 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.
  • 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.
    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

  1. A small number of recipe testers did note a burn notice at step 8 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.
  2. If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure.
Nutrition Facts
Asparagus Risotto Recipe
Amount Per Serving (1 cup)
Calories 402 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 36mg12%
Sodium 566mg25%
Potassium 483mg14%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 5g6%
Protein 14g28%
Vitamin A 1224IU24%
Vitamin C 11mg13%
Calcium 196mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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8 comments on “Asparagus Risotto”

  1. 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.  5 stars

  2. 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!5 stars

  3. 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! 5 stars

  4. 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.