During the spring season, we try to eat asparagus as much as possible!  This creamy lemon asparagus risotto is rich tasting, cooked with herbs, and is tossed with parmesan Reggiano cheese.   Usually, making risotto is a hands-on, meticulous process. However, once I started making restaurant-quality risotto in my Instant Pot in just about 30 minutes, I stopped making it the traditional way on the stove.  This risotto is a delicious and fast meatless meal idea. It also tastes great with shrimp, chicken, or seared scallops on top. 

I am sharing with you today a traditional family favorite.  My mom’s side of the family hails from Northern Italy. ( like 20 miles from the French border northern)   The cuisine in Northern Italy is much different than most people think of as ” Italian.”  Think risotto, polenta, and pasta dishes minus the tomato sauce.  My mom’s stovetop risotto is legendary, and honestly, I shied away from making it in my Instant Pot for a long time because I felt like it wouldn’t taste authentic.  Boy, was I wrong.

Who knew that risotto made in the Instant Pot could not only taste restaurant quality but also be made for a quick weeknight meal.   This risotto cooks up quickly, and your entire family will love it!

What you need for Instant Pot Risotto

An Instant Pot

One tablespoon of olive oil

Three shallots chopped.  You can also use one small onion, but if you want this to taste like restaurant-quality risotto, I recommend the shallots. 

3-4 cloves of minced garlic

1 teaspoon basil. You can also replace the basil with your favorite herb. Risotto is the perfect dish to make when you want to showcase your fresh herbs. 

1 cup of Arborio Rice I like to buy my arborio rice in bulk on Amazon

1/4 cup of lemon juice

One bundle of washed and trimmed asparagus spears, chopped

3 cups of vegetable stock or water

1 cup of parmesan cheese

Optional: You can add 1/3 cup of your favorite white wine. Avoid overly sweet wine.

Asparagus is my favorite spring vegetable, which tastes creamy in this dish.  

Asparagus is a fantastic vegetable to incorporate into your diet.  It’s packed with disease-fighting nutrients, including fiber, folate, vitamins A, C, E, and K, and glutathione, a detoxifying compound that may protect against certain types of cancer. And it’s loaded with age-defying antioxidants that work to neutralize cell-damaging free radicals in your body.

When cooked on the stovetop, risotto can be a labor of love and requires the cook to be attentive, constantly stirring the dish for 30 minutes or more.  Cooking risotto in your Instant Pot will liberate you from your kitchen without compromising the dish’s taste or texture.

How to make Instant Pot Risotto

1. Select the saute button on your Instant Pot.
2. Pour olive oil into the pot, then add shallots, garlic, and basil. Saute until the shallots are translucent.
3. Add the rice and toast for 1-2 minutes.
4. Add asparagus, vegetable stock, and lemon juice.
5. Secure the lid and cook on high pressure for 8 minutes, then allow the pressure to release naturally for at least 10 minutes. ( the rice will continue cooking during this time). Press cancel.
6. Remove the lid and stir in the parmesan cheese while the rice is still piping hot, and serve.

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Lemon Asparagus Risotto

During the spring season, we try to eat asparagus as much as possible!  This creamy lemon asparagus risotto is rich tasting, tossed with herbs, and is tossed with parmesan Reggiano cheese.   Usually, making risotto is a hands-on, meticulous process. However, once I started making restaurant-quality risotto in my Instant Pot in less than 20 minutes, I stopped making it the traditional way on the stove.  This risotto is a delicious and fast meatless meal idea. It also tastes great with shrimp, chicken, or seared scallops on top.

Ingredients

• 1 tablespoon olive oil
• 3 shallots chopped
• 3-4 cloves minced garlic
• 1 teaspoon basil
• 1 cup Arborio rice
• 3 cups vegetable stock or water
• 1/3 cup lemon juice
• 1 cup parmesan cheese
• 1/3 cup dry white wine optional

Instructions

1. Select the saute button on your Instant Pot. 

2. Pour olive oil into the pot, then add shallots, garlic, and basil. Saute until the shallots are translucent. 

3. Add the rice and toast for 1-2 minutes. 

4. Trim and wash, and cut Asparagus. Add asparagus, vegetable stock, and lemon juice

5. Secure the lid and cook on high pressure for 8 minutes, then allow the pressure to release naturally for at least 10 minutes. ( the rice will continue cooking during this time). Press cancel. 

6. Remove the lid and stir in the parmesan cheese while the rice is still piping hot, and serve.

Your family will love this dish.  Adults appreciate a restaurant-quality meal at home.  Kids will love the creaminess and cheesiness of the rice.