Instant Pot Asparagus Risotto

Name: Instant Pot Asparagus Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 tablespoons unsalted butter; 2 shallots, finely chopped; 2 cloves garlic, minced; 1 pound asparagus spears, trimmed and cut into 1-inch pieces; 0.5 cup dry white wine; 1.5 cups Arborio rice; 3.5 cups chicken broth; 0.5 cup heavy cream; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon dried thyme; 0.5 cup shredded Parmesan cheese; 2 tablespoons lemon juice

4.3

(6)

6 Reviews

1 Photo

This creamy Instant Pot risotto asparagus recipe looks and tastes decadent and is surprisingly easy to make!

Recipe by fabeveryday

Updated on April 24, 2023

Prep Time:

10 mins

Cook Time:

30 mins

Additional Time:

10 mins

Total Time:

50 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

3 tablespoons unsalted butter
2 shallots, finely chopped
2 cloves garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
½ cup dry white wine
1 ½ cups Arborio rice
3 ½ cups chicken broth
½ cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
½ cup shredded Parmesan cheese
2 tablespoons lemon juice

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and sauté in butter for 2 minutes; remove and set aside on a plate.
Return shallots and garlic to the Instant Pot and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and sauté in wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Sauté function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

Nutrition Facts (per serving)

611	Calories
23g	Fat
81g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 611
% Daily Value *
Total Fat 23g	30%
Saturated Fat 14g	71%
Cholesterol 76mg	25%
Sodium 1498mg	65%
Total Carbohydrate 81g	30%
Dietary Fiber 4g	13%
Total Sugars 5g
Protein 15g
Vitamin C 13mg	63%
Calcium 192mg	15%
Iron 4mg	21%
Potassium 387mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.