Asparagus Spring Risotto & Making Micro Stock
By :HipPressureCooking
Print Recipe
This recipe uses every part of the asparagus shoot - squeezing out the flavor from the fibrous inedible stocks to make a flavorful broth which will then be used to make the risotto.
Votes: 12
Rating: 3.83
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Asparagus, Rice, White Wine
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 1 pound asparagus
  • 4 cups Water
  • 1 tablespoon olive oil
  • 1 medium red onion chopped
  • 2 cups Arborio rice
  • 1/4 cup dry white wine
  • 2 teaspoons salt
  • 1/2 lemon wedge squeezed (about 1/2 teaspoon of juice)
garnish
  • 1 tablespoon extra-virgin olive oil
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Asparagus, Rice, White Wine
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 1 pound asparagus
  • 4 cups Water
  • 1 tablespoon olive oil
  • 1 medium red onion chopped
  • 2 cups Arborio rice
  • 1/4 cup dry white wine
  • 2 teaspoons salt
  • 1/2 lemon wedge squeezed (about 1/2 teaspoon of juice)
garnish
  • 1 tablespoon extra-virgin olive oil
Votes: 12
Rating: 3.83
Rate this recipe!
Instructions
  1. Trim the asparagus by removing the woody stems and discarding them. Then slice the stems in small rondelles. Slice away the tips whole, and put aside.
  2. To the pressure cooker add the asparagus stems and water.
  3. Close and lock the lid of the pressure cooker.
  4. Cook for 12 minutes at high pressure.
  5. When time is up, open the cooker by releasing the pressure through the valve.
  6. Pour the contents of the pressure cooker (asparagus stock and stems) in a heat-safe measuring cup and measure 4 cups with a little extra (about 1/4 cup ). This is your micro stock.
  7. In the heated pressure cooker base add the onion and olive oil and swish everything around until the onions have begun to soften.
  8. Add the rice and coat with the oil and onions (the rice will become slightly translucent), and then keep stirring until the kernels start drying and turning white again, about 2 minutes.
  9. Splash in the wine and stir until all of the wine has evaporated.
  10. Add the asparagus micro stock, asparagus tips and salt and mix everything gently scraping the base of the pressure cooker to ensure nothing is stuck there.
  11. Close and lock the lid of the pressure cooker.
  12. Cook for 6 minutes at high pressure.
  13. When time is up, open the cooker by releasing the pressure through the valve.
  14. Add a squeeze of lemon juice and mix well.
  15. Serve with a swirl of your best extra-virgin olive oil.
11 replies
  1. Jodiann1221
    Jodiann1221 says:

    It was very bland and the asparagus was over cooked. Wish it would say “saute”, “steam”, etc i stead of “pressure cook”. This was my first meal using my instant pot and the instructions were not very easy to follow

  2. MaurSlupe
    MaurSlupe says:

    Loved it but I will use chicken broth/stock in place of some of the water next time. I also added garlic.

  3. vaquera
    vaquera says:

    Pretty good. Used chicken bone broth instead of water, added two small diced carrots, and served with parmesan. Next time will either quickly blanch/steam the tips separately or add them at the end to avoid overcooking.

  4. VeronicaSB
    VeronicaSB says:

    Very bland. Added truffle salt and parmesean when serving but it was in need of some extra. Planning to try it again with pancetta and more seasoning.

  5. Ladee_Lyla
    Ladee_Lyla says:

    Read fe iews before k made it so added a tsp of habanero sauce black pepper & garlic and threw some parmesan cheese on top and was pleased with the taste and creamy texture

  6. Evgeniya
    Evgeniya says:

    Dont cook asparagus under HIGHT pressure for 8 min – it becomes too mushed (over cooked). Try to use medium pressure or less min than 8.

  7. nzannie
    nzannie says:

    Omitted the asparagus, sauted mushroom, zucchini, celery & chicken sausage with the onion, used chicken broth instead of water and added cheese, butter & parsley after lifting the lid, was delicious! No more standing stirring for 20mins for me!

  8. Arobin51
    Arobin51 says:

    Very good with a few substitutions/notes. After reading some reviews, I used 1 cup of chicken stock and 3 cups of vegetable stock instead of water. Also, I added garlic to the onion step and parmesan cheese at the end. I didn’t cook the asparagus tips, I just added them at the end and used the heat from the just cooked risotto to “cook” them. I was unclear on what to do with the asparagus stems that were used to make the microstock. I threw them out because they looked done for.

  9. Monaserona
    Monaserona says:

    Delicious!!! I didnt need dairy free so I added about a cup of parmesan cheese and some olive oil at the end, cant have lemon juice or onion. Left onion out completely. Added tablespoon of red wine vinegar in lieu of wine (no alcohol!). Added lemon zest at the end instead of the squeeze of juice. Turned out great!!!

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