Asparagus Lemon Risotto


  • 2 tbsp olive oil
  • 2 cups asparagus
  • 2 tbsp unsalted butter
  • 1 large shallot
  • 2 garlic cloves
  • 1 cup Arborio rice
  • 2 cups vegetable broth
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp sea salt
  • 1/2 cup freshly grated parmesan
  • Italian parsley
  • grated parmesan
  • Select SAUTÉ, HIGH. Select START.
  • Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.
  • Remove asparagus and place into a bowl. Set it aside.
  • Add unsalted butter to inner pot. Once butter hasmelted, add diced shallot and cook for 2 minutes. Addminced garlic and cook for about 5 minutes, until slightlytender, until fragrant.
  • Add rice to inner pot and occasionally stir for 2 minutesuntil each grain is coated with butter. Select CANCEL toturn off SAUTÉ.
  • Pour in the vegetable broth. Add lemon juice and lemonzest, then stir.
  • Secure the lid for pressure cooking.
  • Select PRESSURE COOK, HIGH. Set time to 6 minutes(00:06). Select START.
  • Once program ends, allow for a 5-minute Natural Release.Then, Quick Release remaining pressure. Select CANCEL.
  • Remove lid. Add grated parmesan and cooked asparagus.
  • Stir risotto until cheese melts, about 1 minute. Salt andpepper to taste.
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