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4.9 from 45 votes

Asparagus Mushroom Risotto

Creamy risotto loaded with asparagus, mushrooms, and green onion and Parmesan cheese on the table in a flash. With this Instant Pot recipe you don’t need to stir the rice continuously while you make the risotto! How amazing is that?

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 328 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: Italian

Ingredients

  • 2 tablespoon olive oil (divided into 1 tablespoon portions)
  • 1 shallot (large, finely diced or medium onion)
  • 2 cloves garlic (minced)
  • 1 ½ cups arborio rice
  • ½ cup white wine (or vegetable broth)
  • 3 cups vegetable broth (or chicken broth)
  • 2 cups mushrooms (sliced)
  • 1 cup asparagus (trimmed and cut into small bite sized pieces)
  • ¼ cup green onion (diced, or leeks)
  • 1 tablespoon butter
  • ¾ cup Parmesan Cheese (grated)
  • salt & pepper to taste
  • ½ lemon (juiced)
Garnish
  • Parmesan Cheese (optional)
  • parsley
  • lemon juice

Instructions

    Cup of Yum
  1. Press the sauté function on the Instant Pot or electric pressure cooker. Add 1 tablespoon olive oil.
  2. When hot add the mushrooms and cook for 4-5 minutes until softened and browned.
  3. Add in the asparagus and continue to cook until asparagus is tender, 2-4 minutes.
  4. Remove the vegetables from the Instant Pot and set aside.
  5. Add another 1 tablespoon of olive oil. Add shallots and garlic and sauté until softened, 1-2 minutes.
  6. Add the Arborio rice and cook for an additional 2-3 minutes or until rice begins to become translucent, stirring frequently.
  7. Add the white wine and continue to stir until the wine is absorbed, 1-2 minutes.
  8. Add 3 cups vegetable broth and stir, use your spatula or spoon to loosen any brown bits from the bottom of the pot.
  9. Turn off sauté mode (by pressing CANCEL).
  10. Place the lid on the pot and lock in place. Turn vent to sealing. Set Instant Pot to MANUAL/PRESSURE COOK and cook on High Pressure for 6 minutes. Depending on the size of your pot it may take 5-10 minutes to come to pressure.
  11. Once the cooking cycle is complete QUICK RELEASE the pressure and hit CANCEL to turn off the Instant Pot.
  12. Stir in butter, Parmesan cheese and lemon juice.
  13. Add the mushrooms and asparagus back to the pot and stir to combine. Season with salt & pepper, to taste.
  14. To serve place risotto in bowls and add a squeeze of fresh lemon juice, grated Parmesan cheese, and parsley, optional. Enjoy!

Nutrition Information

Calories 328kcal (16%) Carbohydrates 46g (15%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 14mg (5%) Sodium 692mg (29%) Potassium 253mg (7%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 619IU (12%) Vitamin C 8mg (9%) Calcium 167mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 328

% Daily Value*

Calories 328kcal 16%
Carbohydrates 46g 15%
Protein 10g 20%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 14mg 5%
Sodium 692mg 29%
Potassium 253mg 5%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 619IU 12%
Vitamin C 8mg 9%
Calcium 167mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.