Instant Pot Lemon Asparagus Risotto
You are going to love this Instant Pot Lemon Asparagus Risotto. No more sweating over the stove – this Instant Pot method is the easiest way to make risotto! Made with arborio rice, asparagus, freshly grated parmesan and lemon, this is a delicious vegetarian meal or side dish.
Servings: 4
Calories: 337kcal
Equipment
- 6-qt Instant Pot
- Scoop Colander
- Sieve
- Juicer
Ingredients
- olive oil
- 1 lb asparagus trimmed and cut into 1.5-inch pieces – about 2 cups
- 1/2 cup onion, small dice
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup arborio rice see note 1 for using jasmine rice
- 2-3 tablespoons freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1/2 teaspoon fine-grain sea salt or to taste
- 1/2 cup freshly grated parmesan
For serving
- Additional grated parmesan optional
Instructions
- Press the Sauté button on the Instant Pot. Heat about 2 teaspoons of olive oil until glistening, then sauté the asparagus for 3-5 minutes, until fork tender. Turn off the sauté function and transfer the asparagus to a bowl. Set aside.
- Turn on the Sauté function again and heat another 1-2 teaspoons of olive oil. Sauté the onion for 3-5 minutes, stirring frequently, until the onion starts to soften and become translucent. Add the garlic, then turn off the Sauté function and let it cook in the residual heat for about a minute, until fragrant.
- Add a small amount of the broth to the onion and garlic. Use the broth and a spatula to deglaze the bottom of the insert, making sure there is no food stuck to the bottom (this will help prevent a burn warning).
- Add the remaining broth, rice, lemon juice, butter and salt. Stir to combine.
- Close the lid, set to sealing and cook on high pressure for 6 minutes. It will take 5-10 minutes to come to pressure.
- At end of cooking time, quick release the pressure, carefully remove the lid, add the parmesan and stir well. (Note that it's completely normal for it to look like there's too much liquid right after you remove the lid. It will be perfect once it's stirred!). Add the cooked asparagus and stir until evenly distributed and warmed through. Serve immediately with additional grated parmesan, if desired.
Video
Notes
- To make this with jasmine rice, increase the amount of broth to 2.5 cups and increase the pressure cooking time to 10 minutes.
- If you remove the Instant Pot insert to tip the asparagus into the bowl, be sure to wipe the rim of the insert clean before moving on to the next step (be careful, the insert will be hot!). If the insert rim is dirty, it could prevent the Instant Pot from sealing during pressure cooking.
- Inactive time is the time it takes for the Instant Pot to get up to pressure.
- This recipe was tested in the 6-quart Instant Pot model.
Nutrition
Calories: 337kcal | Carbohydrates: 49g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 522mg | Potassium: 413mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 11mg | Calcium: 178mg | Iron: 5mg