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Instant Pot Asparagus Risotto
Instant Pot Asparagus Risotto
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy Instant Pot asparagus risotto: a versatile Italian classic, perfect as a starter, side, or main dish. Easy and delicious.
Ingredients:
  • 3 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 0.5 cup dry white wine
  • 1.5 cups Arborio rice
  • 3.5 cups chicken broth
  • 0.5 cup heavy cream
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon dried thyme
  • 0.5 cup shredded Parmesan cheese
  • 2 tablespoons lemon juice
Instructions:
  • Preheat Instant Pot on Sauté mode. Melt butter, then sauté shallots and garlic for 2 minutes. Remove and set aside. Sauté asparagus in the same pot with butter for 2 minutes, then set aside on a plate.
  • Add back the shallots and garlic to the Instant Pot and pour in the wine. Stir vigorously for 30 seconds, making sure to scrape the bottom of the pot with a wooden or plastic spoon. Mix in the rice and sauté in the wine mixture for 2 1/2 minutes, continuously stirring and scraping the bottom to release any browned bits. Fold in the chicken broth, cream, salt, pepper, and thyme. Turn off the Sauté function.
  • Secure and seal the lid, then choose high pressure as per manufacturer's guidelines. Set the timer for 6 minutes and patiently wait for the pressure to build for 10 to 15 minutes.
  • Carefully quick-release pressure following manufacturer's instructions after 5 minutes. Unlock and remove the lid, then slowly blend in Parmesan cheese and lemon juice until cheese melts. Mix in reserved asparagus pieces and let the risotto thicken in the pot, uncovered, for 3 to 4 minutes before serving.

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