Instant Pot Lemon Asparagus Risotto - The Recipe Well (2024)

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ByLaura Lawless, BASc Published Last updated

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You are going to love this Instant Pot Lemon Asparagus Risotto. No more sweating over the stove – this Instant Pot method is the easiest way to make risotto! Made with arborio rice, asparagus, freshly grated parmesan and lemon, this is a delicious vegetarian meal or side dish.

Instant Pot Lemon Asparagus Risotto - The Recipe Well (1)

This post was updated June 4, 2020 for photos and content. Originally published on July 13, 2019.

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Say hello to one of the easiest Instant Pot recipes you’ll ever find. This recipe is one of my favourite ways to use asparagus when it’s in season. The best part is the entire recipe is made in the Instant Pot, so there are no other dishes to clean!

Ingredients

See the recipe card below for exact quantities and detailed instructions!

  • Olive oil
  • Asparagus, cut into 1.5-inch pieces
  • Onion, small dice
  • Garlic, minced
  • Vegetable broth
  • Arborio rice, see comments below about using budget-friendly jasmine rice instead
  • Lemon juice, freshly squeezed
  • Unsalted butter, or salted if that’s what you have on hand
  • Fine-grain sea salt, reduce slightly if using salted butter
  • Parmesan cheese, freshly grated or store-bought shredded/shaved to save time

How to make it

Step one: Sauté the asparagus

  • Press the sauté button on the Instant Pot. Heat about 2 teaspoons of olive oil until
    glistening, then sauté the asparagus for 3-5 minutes, until fork tender.
  • Turn off the sauté function and transfer the asparagus to a bowl. Set aside.
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Step two: Sauté the onion and garlic and deglaze the insert

  • Turn on the sauté function again and heat another 1-2 teaspoons of olive oil. Sauté
    the onion and garlic for 3-5 minutes, stirring frequently, until the onion starts to soften and become translucent.
  • Add a small amount of the broth to the onion and garlic. Use the broth to deglaze
    the bottom of the insert, using the spatula to make sure there is no food stuck to the bottom.
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Step three: Add remaining ingredients and pressure cook

  • Add the remaining broth and all ingredients except the parmesan. Stir to combine.
  • Close the lid, set to sealing and cook on high pressure for 6 minutes. It will take 5-10 minutes to come to pressure.

Step four: Stir in the parmesan and cooked asparagus

  • At end of cooking time, quick release the pressure, carefully remove the lid, add the parmesan and stir well. Add the cooked asparagus and stir until evenly distributed. Serve immediately.
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Can I make this with jasmine rice instead of arborio?

Yes! Although traditional risotto is made with arborio rice, I’ve made this recipe with jasmine rice and it’s absolutely delicious (see instructions below or in the recipe card for how to adjust the recipe for jasmine rice). Use what you’ve got! Bonus: jasmine rice tends to be more budget friendly.

How do I adapt this recipe to use jasmine rice?

If you decide to use jasmine rice, increase the amount of broth to 2.5 cups and increase the pressure cooking time to 10 minutes. I like to use 3 tablespoons of lemon juice, because the flavour is diluted a bit by the additional broth.

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Tips for Success

  1. If you remove the Instant Pot insert to tip the asparagus into the bowl, be sure to wipe the rim of the insert clean before moving on to the next step (be careful, the insert will be hot!). If the insert rim is dirty, it could prevent the Instant Pot from sealing during pressure cooking.
  2. Adjust the amount of lemon juice to taste. I like it with 2 tablespoons, but if you love lemon, increase it to 3 tablespoons.
  3. Pre-packaged grated or shaved parmesan work just as well as freshly grated and can save you some time!
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More delicious Instant Pot Recipes

  • Instant Pot Golden Cauliflower Soup
  • Instant Pot Stuffed Pepper Soup
  • Healthy Instant Pot Zuppa Toscana
  • No-Drain Instant Pot Mashed Potatoes
  • Instant Pot Applesauce (4 ways!)

Instant Pot Lemon Asparagus Risotto - The Recipe Well (7)

Instant Pot Lemon Asparagus Risotto

Laura Lawless, BASc

You are going to love this Instant Pot Lemon Asparagus Risotto. No more sweating over the stove – this Instant Pot method is the easiest way to make risotto! Made with arborio rice, asparagus, freshly grated parmesan and lemon, this is a delicious vegetarian meal or side dish.

4.95 from 36 votes

Click stars to rate now! ↑

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Servings 4

Calories 337

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Inactive time 10 minutes mins

Total Time 40 minutes mins

Ingredients

For serving

  • Additional grated parmesan (optional)

Instructions

  • Press the Sauté button on the Instant Pot. Heat about 2 teaspoons of olive oil until glistening, then sauté the asparagus for 3-5 minutes, until fork tender. Turn off the sauté function and transfer the asparagus to a bowl. Set aside.

  • Turn on the Sauté function again and heat another 1-2 teaspoons of olive oil. Sauté the onion for 3-5 minutes, stirring frequently, until the onion starts to soften and become translucent. Add the garlic, then turn off the Sauté function and let it cook in the residual heat for about a minute, until fragrant.

  • Add a small amount of the broth to the onion and garlic. Use the broth and a spatula to deglaze the bottom of the insert, making sure there is no food stuck to the bottom (this will help prevent a burn warning).

  • Add the remaining broth, rice, lemon juice, butter and salt. Stir to combine.

  • Close the lid, set to sealing and cook on high pressure for 6 minutes. It will take 5-10 minutes to come to pressure.

  • At end of cooking time, quick release the pressure, carefully remove the lid, add the parmesan and stir well. (Note that it's completely normal for it to look like there's too much liquid right after you remove the lid. It will be perfect once it's stirred!). Add the cooked asparagus and stir until evenly distributed and warmed through. Serve immediately with additional grated parmesan, if desired.

Notes

  1. To make this with jasmine rice, increase the amount of broth to 2.5 cups and increase the pressure cooking time to 10 minutes.
  2. If you remove the Instant Pot insert to tip the asparagus into the bowl, be sure to wipe the rim of the insert clean before moving on to the next step (be careful, the insert will be hot!). If the insert rim is dirty, it could prevent the Instant Pot from sealing during pressure cooking.
  3. Inactive time is the time it takes for the Instant Pot to get up to pressure.
  4. This recipe was tested in the 6-quart Instant Pot model.

Nutrition Estimate

Calories: 337kcal | Carbohydrates: 49g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 522mg | Potassium: 413mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 11mg | Calcium: 178mg | Iron: 5mg

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Hey, I’m Laura!

Creator of The Recipe Well

If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.

More about me
Instant Pot Lemon Asparagus Risotto - The Recipe Well (2024)

FAQs

Can I use water instead of vegetable stock in risotto? ›

That's right — instead of using broth or stock, you can season a pot of water to make your risotto. It's an ingenious tip on many levels. First and foremost, you don't have to run to the store to buy stock, which saves you time and money.

What is the secret to a good risotto? ›

Always use warm stock.

Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. Cool broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.

What stock is best for risotto? ›

You can use lobster stock for a lobster risotto or mushroom stock for a mushroom risotto, but don't blindly use chicken stock or vegetable stock for every risotto you make. The rice has its own subtle flavor, which shouldn't be masked by a concentrated stock.

How do chefs cook risotto quickly? ›

The key is to spread the rice out into a thin, uniform layer so that it cools rapidly and evenly. Giving it a few gentle stirs as it starts to cool can hasten the process. *If you're cooking your risotto in a pressure cooker, just cut the cooking time down by about 25%, and leave out the last spoonful of liquid.

Why do you put vinegar in risotto? ›

Try adding sherry vinegar for mushroom risotto, white or red wine vinegar in place of white or red wine, or even rice or apple cider vinegar to boost the taste in asparagus risotto. Just be sure not to overdo it. A little vinegar goes a long way — remember, you're looking for balance, not a sour, overpowering tang.

Should you stir risotto while cooking? ›

When cooking risotto on a stovetop, you're required to periodically stir it to ensure it doesn't stick to the bottom of the pot. Some people, however, stir it too frequently. This adds air into the risotto, cooling it down and making it gluey.

Can you use water instead of veggie stock? ›

The simple answer is yes, it's usually okay to substitute vegetable stock with water. In most recipes that call for vegetable stock, its main advantage over water is that it provides flavor, which is especially important if you're making vegetarian or vegan food that's missing the richness from meat.

What to do if you run out of stock for risotto? ›

The good news is if you run out of broth or stock, you can always switch to water. Pour in enough of whatever kind of liquid you're using to fully cover your rice, then give it a few good stirs. You don't have to stir it constantly, but stir it often.

Can you cook risotto rice with water? ›

Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

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