Asparagus Lemon Risotto
By :Instant Brands Culinary Team
instant pot recipes, instant pot rice recipes
instant pot recipes, instant pot rice recipes
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Prep Time 5 minutes
Cook Time 25 minutes
Servings
2 servings
Ingredients
  • 2 tbsp olive oil
  • 2 cups asparagus trimmed, cut into 1.5-inch pieces
  • 1 large shallot small dice
  • 2 garlic cloves minced
  • 2 cups vegetable broth
  • 1 cup Arborio rice
  • 1 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp unsalted butter
  • 1/2 tsp salt or to taste
  • 1/2 cup freshly grated parmesan
  • salt and pepper to taste
  • For Garnish: chopped Italian parsley, extra grated parmesan if you desire
Prep Time 5 minutes
Cook Time 25 minutes
Servings
2 servings
Ingredients
  • 2 tbsp olive oil
  • 2 cups asparagus trimmed, cut into 1.5-inch pieces
  • 1 large shallot small dice
  • 2 garlic cloves minced
  • 2 cups vegetable broth
  • 1 cup Arborio rice
  • 1 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp unsalted butter
  • 1/2 tsp salt or to taste
  • 1/2 cup freshly grated parmesan
  • salt and pepper to taste
  • For Garnish: chopped Italian parsley, extra grated parmesan if you desire
instant pot recipes, instant pot rice recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Select SAUTÉ-High, set time to 30 minutes, then press START.
  2. Add olive oil into the Inner Pot. Once the oil is hot, add the chopped asparagus and cook until slightly softened.
  3. Remove asparagus into a bowl and set it aside.
  4. Add the unsalted butter. Once the butter is melted, add diced shallot into the Inner Pot and cook it for 2 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the rice into the Inner Pot and stir it occasionally for 2 minutes until each grain is coated with butter. Press CANCEL.
  6. Pour the stock into the Inner Pot, and then add the lemon juice and the lemon zest. Give it a big stir.
  7. Secure the pressure cooking lid. Select PRESSURE COOK-Pressure Level High, set time to 6 minutes, then press START.
  8. Allow a 5 minute Natural Release, then Quick Release remaining pressure. Press CANCEL to turn off.
  9. Add the freshly grated parmesan and the cooked asparagus.
  10. Stir risotto until the cheese is melted and combined well for (about 1 minute) and season with salt and pepper to taste.
Recipe Notes

Optional: Serve it immediately with the chopped Italian parsley and extra grated parmesan on top if you desire