Instant Pot Asparagus Risotto

Instant Pot Asparagus Risotto
  • PREP TIME
    10 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    4 People
  • VIEWS
    25

Savor the simplicity of this Instant Pot risotto, a creamy and vibrant dish infused with the fresh flavors of asparagus. It's a surprisingly effortless way to achieve restaurant-quality risotto at home!

Ingridients

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Nutrition

  • Carbohydrate
    81 g
  • Cholesterol
    76 mg
  • Fiber
    4 g
  • Protein
    15 g
  • Saturated Fat
    14 g
  • Sodium
    1498 mg
  • Sugar
    5 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Engage the Sauté function on your multi-functional pressure cooker (e.g., Instant Pot). Add the butter and allow it to melt. Introduce the shallots and garlic, sautéing for approximately 2 minutes, until softened. Remove the shallots and garlic from the pot using a slotted spoon, setting them aside. (2 minutes)

Image Step 02
02 Step

Recipe View Add the asparagus pieces to the melted butter in the pot and sauté for another 2 minutes, allowing them to brighten in color. Remove the asparagus and set aside with the shallots and garlic. (2 minutes)

Image Step 03
03 Step

Recipe View Return the sautéed shallots and garlic to the Instant Pot. Deglaze the pot by pouring in the white wine, stirring diligently and scraping the bottom to dislodge any flavorful browned bits for about 30 seconds. (30 seconds)

Image Step 04
04 Step

Recipe View Incorporate the Arborio rice into the wine mixture, sautéing for 2 1/2 minutes while continuously stirring and scraping to ensure even toasting and prevent sticking. (2.5 minutes)

Image Step 05
05 Step

Recipe View Introduce the chicken broth, heavy cream, salt, pepper, and dried thyme. Stir well to combine. Deactivate the Sauté function. (1 minute)

Image Step 06
06 Step

Recipe View Secure the lid of the Instant Pot, ensuring it is properly locked. Select the high-pressure setting, setting the timer for 6 minutes according to the manufacturer's instructions. Allow the pressure to build naturally, which typically takes 10 to 15 minutes. (10-15 minutes)

Image Step 07
07 Step

Recipe View Once the cooking cycle is complete, carefully release the pressure using the quick-release method, following the manufacturer’s guidelines, which should take approximately 5 minutes. (5 minutes)

Image Step 08
08 Step

Recipe View Unlock and carefully remove the lid. Gently stir in the shredded Parmesan cheese and lemon juice, continuing to stir until the cheese is fully melted and the risotto is creamy. Fold in the reserved asparagus, shallots, and garlic. (3 minutes)

Image Step 09
09 Step

Recipe View Allow the risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving, achieving the perfect creamy consistency. (3-4 minutes)

For an extra layer of flavor, consider using homemade chicken broth.
Ensure the Arborio rice is evenly toasted during the sautéing process to enhance its nutty flavor.
Adjust the amount of chicken broth to achieve your desired risotto consistency.
Garnish with freshly grated Parmesan cheese and a sprinkle of fresh thyme before serving for an elegant presentation.

Muriel Schmitt

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 8 Ratings)
Total Reviews: (4)
  • Madisen Heaneyschneider

    This recipe is a game-changer! I never thought I could make risotto so easily.

  • Athena Wisoky

    The asparagus flavor really shines through. It's a perfect spring dish.

  • Oda Hyatt

    The Instant Pot makes this risotto foolproof. It's creamy every time!

  • Ursula Sanford

    I added a squeeze of lemon at the end for extra brightness. Delicious!

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