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Asparagus Risotto in Instant Pot

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner European Italian
Asparagus Risotto in Instant Pot
Ingredients
  • 3 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 1/2 cup dry white wine
  • 1 1/2 cups Arborio rice
  • 3 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons lemon juice
Instructions
1
Begin by activating your pressure cooker and selecting the Sauté mode. Next, add a small amount of butter to the pot and let it melt. Stir in minced shallots and garlic, then continue cooking for 2 minutes. Remove the shallots and garlic with a slotted spoon and set them aside temporarily.
2
Add the asparagus to the pot, stirring it in with butter for another 2 minutes. Transfer the cooked asparagus to a plate and reserve it for later use.
3
Return the shallots and garlic to the pressure cooker, followed by a splash of wine. Stir everything together thoroughly, making sure to scrape the bottom and sides of the pot with a spoon for 30 seconds. Then, add cooked rice to the mixture and sauté in the wine-based liquid for 2.5 minutes, constantly stirring to prevent burning and ensuring all browned bits are loosened.
4
Add chicken broth, heavy cream, salt, pepper, and dried thyme to the pot. Stir everything together well before switching off the Sauté function.
5
Close and secure the lid of your pressure cooker, then select the high-pressure setting according to its manufacturer's guidelines. Set a timer for 6 minutes and wait for the pressure to build up, allowing about 10-15 minutes for this process.
6
Once the pressure has released, unlock and carefully remove the lid. Stir in grated Parmesan cheese and a squeeze of lemon juice until the cheese is fully incorporated, then add back the reserved asparagus pieces.
7
Finally, let the risotto simmer uncovered in the pot for 3-4 minutes to thicken before serving.