Instant Pot Asparagus Risotto
We adapted our asparagus risotto recipe for the Instant Pot.
Servings 6
Calories 287kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.