This Instant Pot Risotto with Asparagus will be your go-to recipe for risotto! If you have never made risotto in your Instant Pot, you are going to go crazy over how SIMPLE it is! The result is creamy, delicious risotto without stirring over a hot stove! The best part? It's ready in about 30 minutes!
1tbsplemon juice + 1 tsp of lemon zest plus more for serving
1/2tspsalt + pepper to taste
Instructions
Set Instant Pot to Sauté mode (medium heat). Add olive oil. When oil is hot, add asparagus and cook 2-3 minutes until crisp-tender. Remove from Instant Pot and set aside. ((Cooking time will depend on the thickness of your asparagus. I look for skinny asparagus for quick cooking!))
Add 2 tbsp of butter to the Instant pot. When melted, add garlic and onion and cook 1-2 minutes, stirring often so garlic doesn't burn.
To the garlic and onions, add arborio rice and stir. Cook 1-2 minutes. Press CANCEL on Instant Pot.
Add chicken stock/bone broth and stir. Make sure broth is covering rice. Place lid on Instant Pot and select manual setting, (pressure cook) at HIGH pressure. Set time for 6 minutes (pot will take 5-6 minutes to come to pressure). When timer beeps, allow 5 minutes of natural pressure release (don't do anything). When 5 minutes is up, do a quick pressure release.
Open the Instant Pot and stir in half and half, Parmesan cheese, remaining 2 tbsps butter, lemon juice/zest and cooked asparagus. Season with salt and pepper.
Serve immediately, adding more lemon juice/zest, Parmesan cheese and freshly ground pepper to taste!
Notes
Note 1: Cut tough ends off asparagus (usually about an inch off the bottom). I like buying thin asparagus because it's tender, pretty and cooks quickly!Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.