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.
Prep Time5 minutesmins
Cook Time7 minutesmins
Pressurizing/Depressurizing7 minutesmins
Total Time19 minutesmins
Course: Side Dish
Cuisine: American
Keyword: Instant Pot Risotto, Lemon and asparagus risotto
16 ozasparagus{trimmed of woody ends & cut into 1.5 inch pieces}
1/2cupshredded 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, 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
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.
If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure.