Description
This creamy asparagus risotto looks and tastes decadent, but it’s surprisingly easily made in the Instant Pot®!
Ingredients
- 3 tablespoons unsalted butter
- 2 each 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
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4