Asparagus Lemon Risotto
If you’ve ever had risotto, you know how decadent and delicious this dish is. And if you’ve ever tried to make it before, you know how tedious cooking it can be. With the Instant Pot, you can create creamy, parmesan-laden homemade risotto quickly. We recommend you serve this dish with Italian parsley and extra grated cheese.
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
  • 2tbsp olive oil
  • 2cups asparagustrimmed, cut into 1.5-inch pieces
  • 2tbsp unsalted butter
  • 1 large shallotdiced
  • 2 garlic clovesminced
  • 1cup Arborio rice
  • 2cups vegetable broth
  • 2tbsp freshly squeezed lemon juice
  • 1tsp lemon zest
  • 1/2tsp sea salt
  • 1/2cup freshly grated parmesan
  • Italian parsley
  • grated parmesan
  1. Select SAUTÉ, HIGH. Select START.
  2. Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.
  3. Remove asparagus and place into a bowl. Set it aside.
  4. Add unsalted butter to inner pot. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.
  5. Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.
  6. Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.
  7. Secure the lid for pressure cooking.
  8. Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.
  9. Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.
  10. Remove lid. Add grated parmesan and cooked asparagus.
  11. Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.