This creamy asparagus risotto looks and tastes decadent, but it's surprisingly easily made in the Instant Pot®!

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute 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 saute in butter for 2 minutes; remove and set aside on a plate.

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  • 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 saute in the 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 Saute 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

611 calories; protein 14.5g; carbohydrates 81.3g; fat 23.1g; cholesterol 76.2mg; sodium 1498.2mg. Full Nutrition
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Reviews (1)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
08/17/2020
Followed recipe step for step, kept getting food burn despite scraping bottom of pot clean. Would not recommend. Read More
Rating: 5 stars
04/11/2021
This was one of the best risottos that I've ever made. I didn't have any stock, so I just used filtered water and I added an overflowing teaspoon of white truffle oil at the finish, plus more salt and pepper to taste. Read More
Rating: 5 stars
08/29/2020
Came out great! I followed the recipe exactly, except that all sautéing steps up to the point when broth, cream, and spices are added were done in a large saucepan on the gas stove (didn't trust the Instant Pot's Saute function). Read More
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Rating: 5 stars
04/03/2021
It’s turned out really well. I added everything except the heavy cream, but my husband loved it and said it was very creamy, I am thinking that is because of the half cup of Parmesan. He said next time perhaps 1 tablespoon of lemon rather than two. But he kept raving about it. Read More