Asparagus Lemon Risotto

By: Instant Brands Culinary Team

Asparagus Lemon Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 2 servings, arborio rice, asparagus, cook 20 min, dinner, easy, freshly grated parmesan, freshly squeezed lemon juice, garlic cloves, grated parmesan, instant pot recipes, instant pot risotto recipes, italian parsley, large shallot, lemon zest, lunch, main course, modern, olive oil, prep 10 min, pressure cook, sauté, sea salt, unsalted butter, vegetable broth, vegetarian, vegetarian recipes

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
2 servings
Ingredients
  • 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
Instructions
  • 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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