Lemon Asparagus Risotto
This creamy Italian comfort food gets a time-saving shortcut with the Instant Pot
Prep Time15 mins
Pressure Cook Time10 mins
Servings: 4
Equipment
- Instant Pot
Ingredients
- 1 lb asparagus
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 Tbsp olive oil divided
- 1 cup Arborio rice
- 1/4 cup white wine (optional)
- 1 3/4 cup vegetable broth (add 2 cups if not using wine)
- 1/2 lemon juiced
- 3 Tbsp butter unsalted
- 1/2 tsp salt
- 1/2 cup Parmesan cheese
For Serving
- Parmesan cheese
- lemon zest
- black pepper to taste
Instructions
- Turn Instant Pot to Saute function, and add half the olive oil.
- Add asparagus, and saute until bright green and tender.
- Remove asparagus to bowl and set aside.
- Add remaining olive oil to pot and add onions and garlic. Saute until onions are translucent.
- Add the rice and cook while stirring until the edges of the rice begin to turn translucent.
- Deglaze the pot with white wine (of 1/4 c of the stock) and turn off the Saute function.
- Add the lemon juice to the pot, followed by the vegetable stock and 2 Tbsp butter.
- Put the lid on the Instant Pot, turn the knob to Sealing, and set on High Pressure for ten minutes.
- When the timer goes off, do a quick release by turning the knob to Venting and allow to depressurize. Remove lid and stir in 1/2 cup Parmesan cheese and 1 Tbsp butter.
- Add the cooked asparagus and stir to combine.
- Top with lemon zest, black pepper, and additional Parmesan if desired.