Description
Instant Pot Lemon Asparagus Risotto makes the impossible possible by creating creamy risotto without constant stirring. This pressure cooker method delivers authentic risotto texture in fraction of the time. Bright lemon and fresh asparagus bring spring flavors to this vegetarian main dish.
Ingredients
- Olive oil
- 1 pound asparagus, trimmed and cut into 1.5-inch pieces
- 1/2 cup onion, small dice
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup arborio rice
- 2–3 tablespoons freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1/2 teaspoon fine-grain sea salt
- 1/2 cup freshly grated parmesan
Instructions
1. Press sauté button and heat olive oil until glistening. Sauté asparagus for 3-5 minutes until fork-tender.
2. Turn off sauté function and transfer asparagus to bowl. Set aside.
3. Turn sauté function back on and add more oil. Cook onion for 3-5 minutes until translucent.
4. Add garlic and cook 1 minute until fragrant. Add small amount of broth to deglaze bottom of insert.
5. Stir in remaining broth, rice, lemon juice, butter, and salt. Mix everything together well.
6. Close lid, set to sealing, and cook on high pressure for 6 minutes.
7. When cooking time ends, carefully quick release pressure. Remove lid once pin drops.
8. Stir in Parmesan cheese until melted and creamy. Add cooked asparagus and stir until warmed through.
9. Serve immediately while hot and creamy.
Notes
Wipe pot rim clean before pressure cooking to ensure proper sealing.
Deglazing prevents burn warning during cooking.
Mixture will look watery before stirring – this is completely normal.
Adjust lemon amount to taste at the end.
For jasmine rice, increase broth to 2.5 cups and cook for 10 minutes.
Double the recipe using same 6-minute cook time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Italian
Nutrition
- Calories: 337
- Sugar: 3g
- Sodium: 522mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 26mg