Home » Side Dish » Instant Pot Lemon Asparagus Risotto
ByLaura Lawless, BASc Published Last updated
64 Comments
This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read our full disclosure statement.
↓ Jump to Recipe
You are going to love this Instant Pot Lemon Asparagus Risotto. No more sweating over the stove – this Instant Pot method is the easiest way to make risotto! Made with arborio rice, asparagus, freshly grated parmesan and lemon, this is a delicious vegetarian meal or side dish.
This post was updated June 4, 2020 for photos and content. Originally published on July 13, 2019.
Become an Instant Pot Pro!
Get my top 5 tips for successful Instant Pot meals, every time.
By signing up you'll also receive our free newsletter.
Say hello to one of the easiest Instant Pot recipes you’ll ever find. This recipe is one of my favourite ways to use asparagus when it’s in season. The best part is the entire recipe is made in the Instant Pot, so there are no other dishes to clean!
Ingredients
See the recipe card below for exact quantities and detailed instructions!
- Olive oil
- Asparagus, cut into 1.5-inch pieces
- Onion, small dice
- Garlic, minced
- Vegetable broth
- Arborio rice, see comments below about using budget-friendly jasmine rice instead
- Lemon juice, freshly squeezed
- Unsalted butter, or salted if that’s what you have on hand
- Fine-grain sea salt, reduce slightly if using salted butter
- Parmesan cheese, freshly grated or store-bought shredded/shaved to save time
How to make it
Step one: Sauté the asparagus
- Press the sauté button on the Instant Pot. Heat about 2 teaspoons of olive oil until
glistening, then sauté the asparagus for 3-5 minutes, until fork tender. - Turn off the sauté function and transfer the asparagus to a bowl. Set aside.
Step two: Sauté the onion and garlic and deglaze the insert
- Turn on the sauté function again and heat another 1-2 teaspoons of olive oil. Sauté
the onion and garlic for 3-5 minutes, stirring frequently, until the onion starts to soften and become translucent. - Add a small amount of the broth to the onion and garlic. Use the broth to deglaze
the bottom of the insert, using the spatula to make sure there is no food stuck to the bottom.
Step three: Add remaining ingredients and pressure cook
- Add the remaining broth and all ingredients except the parmesan. Stir to combine.
- Close the lid, set to sealing and cook on high pressure for 6 minutes. It will take 5-10 minutes to come to pressure.
Step four: Stir in the parmesan and cooked asparagus
- At end of cooking time, quick release the pressure, carefully remove the lid, add the parmesan and stir well. Add the cooked asparagus and stir until evenly distributed. Serve immediately.
Can I make this with jasmine rice instead of arborio?
Yes! Although traditional risotto is made with arborio rice, I’ve made this recipe with jasmine rice and it’s absolutely delicious (see instructions below or in the recipe card for how to adjust the recipe for jasmine rice). Use what you’ve got! Bonus: jasmine rice tends to be more budget friendly.
How do I adapt this recipe to use jasmine rice?
If you decide to use jasmine rice, increase the amount of broth to 2.5 cups and increase the pressure cooking time to 10 minutes. I like to use 3 tablespoons of lemon juice, because the flavour is diluted a bit by the additional broth.
Tips for Success
- If you remove the Instant Pot insert to tip the asparagus into the bowl, be sure to wipe the rim of the insert clean before moving on to the next step (be careful, the insert will be hot!). If the insert rim is dirty, it could prevent the Instant Pot from sealing during pressure cooking.
- Adjust the amount of lemon juice to taste. I like it with 2 tablespoons, but if you love lemon, increase it to 3 tablespoons.
- Pre-packaged grated or shaved parmesan work just as well as freshly grated and can save you some time!
More delicious Instant Pot Recipes
- Instant Pot Golden Cauliflower Soup
- Instant Pot Stuffed Pepper Soup
- Healthy Instant Pot Zuppa Toscana
- No-Drain Instant Pot Mashed Potatoes
- Instant Pot Applesauce (4 ways!)
Instant Pot Lemon Asparagus Risotto
Laura Lawless, BASc
You are going to love this Instant Pot Lemon Asparagus Risotto. No more sweating over the stove – this Instant Pot method is the easiest way to make risotto! Made with arborio rice, asparagus, freshly grated parmesan and lemon, this is a delicious vegetarian meal or side dish.
4.98 from 35 votes
Click stars to rate now! ↑
Print Pin Rate Save
Servings 4
Calories 337
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Inactive time 10 minutes mins
Total Time 40 minutes mins
Ingredients
- olive oil
- 1 lb asparagus (trimmed and cut into 1.5-inch pieces – about 2 cups)
- 1/2 cup onion, small dice
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup arborio rice (see note 1 for using jasmine rice)
- 2-3 tablespoons freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1/2 teaspoon fine-grain sea salt (or to taste)
- 1/2 cup freshly grated parmesan
For serving
- Additional grated parmesan (optional)
Instructions
Press the Sauté button on the Instant Pot. Heat about 2 teaspoons of olive oil until glistening, then sauté the asparagus for 3-5 minutes, until fork tender. Turn off the sauté function and transfer the asparagus to a bowl. Set aside.
Turn on the Sauté function again and heat another 1-2 teaspoons of olive oil. Sauté the onion for 3-5 minutes, stirring frequently, until the onion starts to soften and become translucent. Add the garlic, then turn off the Sauté function and let it cook in the residual heat for about a minute, until fragrant.
Add a small amount of the broth to the onion and garlic. Use the broth and a spatula to deglaze the bottom of the insert, making sure there is no food stuck to the bottom (this will help prevent a burn warning).
Add the remaining broth, rice, lemon juice, butter and salt. Stir to combine.
Close the lid, set to sealing and cook on high pressure for 6 minutes. It will take 5-10 minutes to come to pressure.
At end of cooking time, quick release the pressure, carefully remove the lid, add the parmesan and stir well. (Note that it's completely normal for it to look like there's too much liquid right after you remove the lid. It will be perfect once it's stirred!). Add the cooked asparagus and stir until evenly distributed and warmed through. Serve immediately with additional grated parmesan, if desired.
Notes
- To make this with jasmine rice, increase the amount of broth to 2.5 cups and increase the pressure cooking time to 10 minutes.
- If you remove the Instant Pot insert to tip the asparagus into the bowl, be sure to wipe the rim of the insert clean before moving on to the next step (be careful, the insert will be hot!). If the insert rim is dirty, it could prevent the Instant Pot from sealing during pressure cooking.
- Inactive time is the time it takes for the Instant Pot to get up to pressure.
- This recipe was tested in the 6-quart Instant Pot model.
Nutrition Estimate
Calories: 337kcal | Carbohydrates: 49g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 522mg | Potassium: 413mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 11mg | Calcium: 178mg | Iron: 5mg
Did you make this recipe?
Please leave a review below and share your results!
Rate this recipe Pin this recipe
If you enjoyed this recipe, please leave a review below!
I’d love to hear from you!
Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
