Asparagus season is in full swing here in Ontario. I am doing my best to eat it a few times a week. . . supporting local farmers and all of that . . . plus it tastes AMAZING!
I made this risotto a week ago. It was quick and delicious.
The only change made to the recipe was I set the pressure for 5 minutes and not 6 - we prefer our risotto to be on the al dente side and I was worried 6 minutes would yield mushy rice. 5 was OK but I wonder if 4 might work too.
Grab some asparagus, set up your Instant Pot and enjoy!
Lemon Asparagus Risotto
2 tbsp olive oil
2 cups asparagus trimmed, cut into 1.5-inch pieces
2 tbsp unsalted butter
1 large shallot diced
2 garlic cloves minced
1 cup Arborio rice
2 cups vegetable broth
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/2 cup freshly grated parmesan
Select SAUTÉ, HIGH. Select START.
Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.
Remove asparagus and place into a bowl. Set it aside.
Add unsalted butter to inner pot. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.
Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.
Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.
Secure the lid for pressure cooking.
Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.
Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.
Remove lid. Add grated parmesan and cooked asparagus.
Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.