Asparagus Lemon Risotto [Instant Pot or Stove Top]
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
227 kcal
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Course
Main Course
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Cuisine
Italian
Asparagus Lemon Risotto [Instant Pot or Stove Top]
Description
This risotto recipe begins by lightly sautéing asparagus pieces in the Instant Pot or on the stovetop to retain slight firmness. The aromatic leeks and minced garlic then cook briefly, followed by toasting the arborio rice to develop nuttiness. White wine is added to deglaze and impart flavor, then vegetable broth steams the rice under pressure or through gradual absorption on the stove.
The lemon juice added at the end introduces a fresh tang that complements the subtle sweetness of asparagus. Vegan butter and vegan parmesan are optional enrichments to add creaminess and depth. The texture aims for tender rice grains with a slightly chewy bite and softened vegetable chunks.
The risotto can be stored refrigerated for up to 3–4 days and reheated with extra broth to restore moisture. Avoid overcooking the asparagus at the start to keep some crispness. Stirring after pressure release helps to absorb any residual liquid and improve consistency.
Ingredients
- 1 pound asparagus ends trimmed, then chopped into 1-2 inch pieces
- 1 leek quartered lengthwise & thinly sliced
- 2-3 cloves garlic minced
- 1.5 cups arborio rice
- ½ cup white wine dry
- 4 cups vegetable broth
- 4 tablespoons lemon juice approx. 1 large lemon
- salt to taste
- black pepper to taste
Optional
- 1 tablespoon vegan butter
- 1-2 tablespoons vegan parmesan cheese
Instructions
Instant Pot Directions
- Set your Instant Pot to sauté and add the asparagus with 2-3 tablespoons of water. Sauté until slightly softened, but do not overcook, approx. 2-3 minutes. Transfer the asparagus to a dish and set aside.
- Now add the sliced leek and minced garlic to the pot and add more water if needed, to prevent sticking. Stir often and sauté for 1-2 minutes, until softened.
- Add the rice, and stir constantly for 20-30 seconds. Then pour in the wine and mix until it's absorbed, approx. 30-60 seconds.
- Next, pour in the broth and give it a quick stir. Make sure to push any loose bits of rice sticking to the sides of your pot down into the broth. Close the lid and turn the valve into the sealing position. Press cancel on your Instant Pot and set it to high pressure for 6 minutes. (It will take about 10 minutes to reach pressure before beginning to count down.)
- Once the timer is complete, quick release the steam valve and open the lid once safe to do so. Return the asparagus to the pot and add the lemon juice, plus any optional ingredients you're using. Mix well and then taste and adjust for salt and pepper, if needed.
Stove Top Directions
- Sauté the asparagus in a large skillet or saucepan with 2-3 tablespoons of water. Use medium heat until slightly softened but do not overcook. They're ready in about 2-3 minutes. Then transfer to another dish and set aside.
- Now add the sliced leek and minced garlic to the skillet and add more water if needed, to prevent sticking. Stir often and sauté for 1-2 minutes, until softened.
- Add the rice, and stir constantly for 20-30 seconds. Then pour in the wine and mix until it's absorbed, approx. 30-60 seconds.
- Add the broth, approx. half a cup at a time to the skillet, mixing until absorbed, and continue adding until all the broth is consumed, and your rice is cooked. This process will take about 25-30 minutes.
- Then, return the asparagus to the skillet and add the lemon juice, plus any optional ingredients you're using. Mix well and then taste and adjust for salt and pepper, if needed.
Notes
- Push down any rice bits stuck to the pot sides before cooking to ensure even doneness.
- Allow the risotto to rest briefly after cooking to absorb excess liquid, stirring occasionally.
- Use water or broth to sauté leeks and garlic for lower fat content; butter and cheese are optional toppings.
- Store leftovers in a sealed container up to 3–4 days; reheat with extra broth to restore creaminess.
- Add lemon zest along with juice for extra citrus flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227cal | 11% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 162mg | 7% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 819IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 33mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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