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.
Select the saute button on your Instant Pot.
Pour olive oil into the pot, then add shallots, garlic, and basil. Saute until the shallots are translucent.
Add the rice and toast for 1-2 minutes.
Trim and wash, and cut Asparagus. Add asparagus, vegetable stock, and lemon juice
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.
Remove the lid and stir in the parmesan cheese while the rice is still piping hot, and serve.