INSTANT POT RISOTTO ASPARAGUS RECIPES

ASPARAGUS LEMON RISOTTO – INSTANT POT RECIPES

Asparagus Lemon Risotto – Instant Pot Recipes image

If you’ve ever had risotto, you know how decadent and delicious this dish is. And if you’ve ever tried to make it before, you know how tedious cooking it can be. With the Instant Pot, you can create creamy, parmesan-laden homemade risotto quickly. We recommend you serve this dish with Italian parsley and extra grated cheese.

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 13

Ingredients

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
Italian parsley
grated parmesan

Steps:

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.

INSTANT POT® RISOTTO RECIPE | ALLRECIPES

Instant Pot® Risotto Recipe | Allrecipes image

Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.

Provided by Kim's Cooking Now

Categories Main Dishes Rice Risotto Recipes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 3 servings

Number Of Ingredients 10

Ingredients

1 cube chicken bouillon (such as Knorr®)
2 cups hot water
2 tablespoons extra-virgin olive oil
¼ cup finely diced onion
1 clove garlic, minced
1 cup Arborio rice
¼ cup white wine
2 tablespoons butter
¼ cup grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh parsley

Steps:

Dissolve the chicken bouillon cube in the hot water and set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

Nutrition Facts : Calories 446.5 calories, CarbohydrateContent 57.2 g, CholesterolContent 26.4 mg, FatContent 18.7 g, FiberContent 1 g, ProteinContent 7.7 g, SaturatedFatContent 7.3 g, SodiumContent 547.4 mg, SugarContent 0.8 g

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