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Instant Pot Asparagus Risotto

Instant Pot Asparagus Risotto

Cost $12, save $8

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Base Ingredients

    • 3 tablespoons unsalted butter
    • 2 shallots, finely chopped
    • 2 cloves garlic, minced
    • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
    • ½ cup dry white wine
    • 1 ½ cups Arborio rice

  • Liquid Components

    • 3 ½ cups chicken broth
    • ½ cup heavy cream

  • Seasoning and Flavoring

    • 🧂 ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon dried thyme

  • Cheese

    • ½ cup shredded Parmesan cheese

  • Citrus

    • 🍋 2 tablespoons lemon juice

STEPS

1

Turn on the Instant Pot and select the Sauté function. Add butter to melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic and set aside. Sauté asparagus in butter for 2 minutes; remove and set aside.

2

Return shallots and garlic to the pot. Add wine, stir and scrape the bottom for 30 seconds. Add rice and sauté for 2.5 minutes. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Sauté.

3

Close and lock the lid. Select high pressure; set timer for 6 minutes. Allow 10-15 minutes for pressure to build.

4

Release pressure with the quick-release method (about 5 minutes). Unlock and remove the lid. Stir in Parmesan cheese and lemon juice until cheese melts. Add cooked asparagus and let the risotto thicken uncovered for 3-4 minutes.

NUTRIENTS

Per 1 serving

🔥

611

Calories

  • 15
    Protein
  • 81
    Carbs
  • 23
    Fats

💡 Replace chicken broth with vegetable broth for a fully vegetarian option.For a richer flavor, substitute water with extra chicken or vegetable broth.Stir continuously while cooking the rice to achieve the creamiest texture.