This creamy Instant Pot risotto asparagus recipe looks and tastes decadent and is surprisingly easy to make!
Ingredients
- unsalted butter: 3 Tbsp
- shallots: 2 piece (chopped)
- garlic: 2 clove (minced)
- asparagus spears: 1 pound (cut into 1-inch pieces)
- dry white wine: 0.5 cup
- ½ cups Arborio rice: 1 piece
- ½ cups chicken broth: 3 piece
- heavy cream: 0.5 cup
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- thyme: 0.25 tsp (dried)
- Parmesan cheese: 0.5 cup (shredded)
- lemon juice: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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 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.
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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.
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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.
