Instant Pot Lemon Asparagus Risotto
User Reviews
4.9
36 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
363 kcal
-
Course
Main Course
-
Cuisine
Italian
Instant Pot Lemon Asparagus Risotto
Report
This Instant Pot Lemon Asparagus Risotto brings all the vibrant flavors of spring to your bowl. Made with fresh asparagus, zesty lime, and arborio rice, this gluten-free risotto is the best one-pot meal.
Share:
Ingredients
- 1 cup arborio rice
- 8 ounces asparagus fresh and cut into 2 inch pieces, bottom white part discarded*
- 2 tablespoon olive oil divided
- 2/3 cup onion diced
- 4 cloves garlic minced
- 2 cups vegetable broth
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt adjust to taste
- 1/2 cup green peas frozen, I used petite green peas
- 1 tablespoon lemon juice
- 1/2 cup Parmesan Cheese
- black pepper freshly ground, to taste
To garnish:
- Parmesan Cheese grated
- crushed red chili flakes optional
Instructions
- Heat the instant pot in sauté mode and add 1 tablespoon olive oil. Add onions and garlic, and sauté for 2-3 minutes.
- Add broth and deglaze the pot making sure nothing is stuck to the bottom.
- Add the rice, butter, salt and stir well. Make sure all the rice is covered in broth. Close lid with vent in sealing position.
- Pressure Cook on high pressure for 6 minutes. When the instant pot beeps, quick release the pressure manually.
- (Optional) If the asparagus* you are using is thick, then while the rice is cooking, saute asparagus in 1 tablespoon olive oil in a skillet on stovetop for 5-8 minutes until it is tender. Take out and set aside.
- Add the asparagus, green peas and lemon juice. Then stir in the parmesan. Keep stirring until the cheese is incorporated well into the rice. Adjust salt and pepper to taste. Cover the instant pot with a lid and let it sit for 5 minutes.
- Serve garnishing with grated parmesan and crushed red chili pepper (if using).
Equipments used:
Notes
- Asparagus - I sautéed the asparagus in a skillet on stovetop while the rice was cooking in the instant pot. However if you like to make this a one-pot recipe, you can saute asparagus in the instant pot before starting the steps to cook rice in the recipe.
- If you have thin asparagus stalks, you can add them after pressure cooking right in to the risotto, similar to how I do for my lemon asparagus pasta. Or for thick stalks, you can add them in just before pressure cooking too (do not mix).
- The asparagus I used was thin and I did not need to be sautéed to cook well with the pasta. However if your asparagus is thicker, there are 2 options –
- Broth - I used vegetable broth. But other broths would work just as well.
- Parmesan - I have made this recipe with parmesan. Use cheese from a block, and not the pre-shredded one.
- Lemon: I used just lemon juice in this recipe, however don't hesitate to up the lemon flavors by adding in some zest too!
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
50g
(17%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
1256mg
(52%)
Potassium
264mg
(8%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1004IU
(20%)
Vitamin C
15mg
(17%)
Calcium
181mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 1256mg | 52% |
| Potassium | 264mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 15mg | 17% |
| Calcium | 181mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
Other Recipes
You'll Also Love
Caramelized Leek, Pecorino (and Sausage) Risotto and a Lagostina Risotto Pot Giveaway!
Italian
4.8
(132 reviews)
