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asparagus risotto made in the Instant Pot

Instant Pot Asparagus Risotto

We adapted our asparagus risotto recipe for the Instant Pot.  
Course Dinner, Main Course, Side Dish, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 287kcal
Author mywifecancook


  • 1 tbsp olive oil extra virgin
  • 1 shallot chopped
  • 1 garlic clove minced
  • 1 1/2 cups arborio rice
  • 1/3 cup white wine
  • 3 cups vegetable broth
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1 lb asparagus
  • 1 tsp lemon zest
  • 2 tsp fresh thyme leaves
  • 1 tbsp butter
  • 1/4 cup fontina grated
  • 2 tbsp grated parmesan
  • 1/2 cup shiitake mushrooms sliced


  • Press the saute button on the Instant Pot and add olive oil.
  • Once oil has heated up, add shallot and garlic, stir, and cook for approximately 1 minute.
  • Add arborio rice, stir, and cook for 2 additional minutes until rice is slightly translucent around the edges.
  • Pour in wine and stir to loosen any bits on the bottom of the pan.
  • Add broth and close lid.
  • Close the vent and press manual and toggle to 7 minutes.
  • While rice is cooking, saute mushrooms in 1 tablespoon of olive oil for 5-6 minutes, then add asparagus and cook for an additional 3-5 minutes.
  • Let cycle run, then quick release the pressure and hit cancel to turn off the Instant Pot.
  • Stir in thyme, lemon zest, butter, both cheeses, and sauteed mushrooms and asparagus.  If rice seems to dry, add a small additional amount of broth and stir.


Depending on how you like your asparagus and mushrooms cooked, you can add them before closing the lid.  I like my asparagus crisper, so I prefer to saute the mushrooms and asparagus separately while the risotto is cooking and add them at the end.