Instant Pot Asparagus Risotto
What You Need
- 1 lb fresh asparagus, trimmed and cut into bite sized pieces
- 1 tbsp olive oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp fresh lemon juice
- 1 cup arborio rice
- 1/3 cup grated parmesan cheese
Easy
4
Fresh Asparagus
What You Do
Using the saute function on the instant pot, saute the asparagus in the olive oil for about 3 -4 minutes. It will start to soften. Remove the asparagus and set aside.
Add the onion and saute for 2 minutes. Add the garlic and saute for an additional minute.
Add the broth, salt, pepper, lemon juice, and rice to the instant pot.
Seal the cover and cook on high pressure for 6 minutes. Allow the pressure to naturally release for a few minutes and then quick release the remaining pressure by moving the sealed valve to venting.
Remove the cover and stir in the cheese. Add the asparagus and gently stir. Serve.
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