Quick and Delicious: Instant Pot Asparagus Risotto

Quick and Delicious: Instant Pot Asparagus Risotto

Ingredients:

  • 3 tablespoons unsalted butter;
  • 2 shallots, finely chopped;
  • 2 cloves garlic, minced;
  • 1 pound asparagus spears, 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:

Step 1: Turn on your Instant Pot and select the Saute function. Add the unsalted butter and let it melt. Then, stir in the finely chopped shallots and minced garlic. Cook for about 2 minutes or until they become soft and translucent. Using a slotted spoon, remove the shallots and garlic from the Instant Pot and set them aside.

Step 2: In the same Instant Pot, add the trimmed and cut asparagus pieces to the melted butter. Saute the asparagus for about 2 minutes or until they become slightly tender. Once done, transfer the asparagus to a plate and set them aside.

Step 3: Return the shallots and garlic to the Instant Pot and add the dry white wine. Stir well and scrape the bottom of the pot using a wooden or plastic spoon for about 30 seconds. Then, add the Arborio rice to the Instant Pot and saute it in the wine mixture for about 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. After that, stir in the chicken broth, heavy cream, salt, ground black pepper, and dried thyme. Cancel the Saute function.

Step 4: Close and lock the lid of the Instant Pot. Select high pressure according to the manufacturer’s instructions and set the timer for 6 minutes. Allow 15 minutes for the pressure to build.

Step 5: Once the timer goes off, release the pressure carefully using the quick-release method according to the manufacturer’s instructions for about 5 minutes. Then, unlock and remove the lid. Gradually stir in the shredded Parmesan cheese and lemon juice, stirring until the cheese is melted. Add the reserved asparagus pieces and stir them in. Allow the risotto to thicken in the Instant Pot, uncovered, for about 3 to 4 minutes before serving.

Step 6: Serve your creamy asparagus risotto in individual bowls and enjoy! You can garnish it with additional shredded Parmesan cheese or freshly chopped herbs if you’d like.

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