We adapted our asparagus risotto recipe for the Instant Pot.
Course Dinner, Main Course, Side Dish, vegetarian
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
1tbspolive oilextra virgin
1 1/2cupsarborio rice
2tspfresh thyme leaves
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.