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Mushroom Asparagus Risotto – Extra Creamy

Creamy mushroom asparagus risotto loaded with fresh vegetables and Parmesan cheese on the table in a flash. With this Instant Pot recipe you don’t need to stir the rice continuously while you make the risotto! How amazing is that?

Mushroom Asparagus Risotto in a bowl on a wood board

Mushroom Asparagus Risotto Recipe

If you’ve made risotto on the stove-top you know it’s an easy but a lengthy process. You have to keep adding liquid to the rice and allowing each addition to fully incorporate before adding more liquid. It needs standing over the stove and stirring…and more stirring…and still more stirring.

Risotto in the Instant Pot is a completely different experience. You put the liquid and the arborio rice in the Instant Pot. Let the Instant Pot cook (no stirring!) for 6 minutes (followed by a quick release of pressure) and voila! Perfect risotto.

My family enjoys this recipe as a meatless main dish, served with a large tossed salad. The flavors in the risotto are complex enough and completely satisfying to stand for a meal on its own. If you want a little protein, you could top the risotto with some grilled shrimp, chicken, scallops or any other protein you desire.

What is in Mushroom Asparagus Risotto

This is a great weeknight dinner or side dish that only needs a handful of ingredients.

ingredients to make Mushroom Asparagus Risotto

Star Ingredient

  • Asparagus and mushrooms are the perfect pair in this risotto. Both add the perfect amount of crunch and freshness to this creamy dish. Parmesan cheese and butter add the perfect amount of richness to compliment the freshness of the vegetables! Lemon juice is the secret ingredient for a pop of tang!

How to Make Mushroom Asparagus Risotto

This risotto is so simple when made using an Instant Pot or electric pressure cooker!

steps to make Mushroom Asparagus Risotto

Full Printable Recipe Below

Check out my Video Tutorial Here

1 Press the sauté function on the Instant Pot or electric pressure cooker. Add 1 tbsp olive oil. When hot add the mushrooms and cook for 4-5 minutes until softened and browned.

3 Add in the asparagus and continue to cook until asparagus is tender, 2-4 minutes. Remove the vegetables from the Instant Pot and set aside.

4 Add another 1 tbsp of olive oil. Add shallots and garlic and sauté until softened, 1-2 minutes.

5 Add the Arborio rice and cook for an additional 2-3 minutes or until rice begins to become translucent, stirring frequently.

6 Add the white wine and continue to stir until the wine is absorbed, 1-2 minutes.

7 Add 3 cups vegetable broth and stir, use your spatula or spoon to loosen any brown bits from the bottom of the pot. Turn off sauté mode (by pressing CANCEL).

8 Place the lid on the pot and lock in place. Turn vent to sealing. Set Instant Pot to MANUAL/PRESSURE COOK and cook on High Pressure for 6 minutes. Depending on the size of your pot it may take 5-10 minutes to come to pressure.

9 Add the mushrooms and asparagus back to the pot and stir to combine. Season with salt & pepper, to taste.

To serve place risotto in bowls and add a squeeze of fresh lemon juice, grated Parmesan cheese, and parsley, optional. Enjoy!

Mushroom Asparagus Risotto in a bowl on a wood board

Variations

This recipe is fully customizable! If you are not a fan of asparagus and mushrooms no worries. Follow the recipe as usual but try these other vegetables:

  • Green beans
  • Artichoke hearts
  • Zucchini
  • Spinach

For another amazing risotto recipe, check out this delicious Borlotti Beans Risotto recipe from The Bella Vita!

Mushroom Asparagus Risotto in a bowl on a wood board

Looking for More Easy Instant Pot Recipes?

Try some of my most popular Instant Pot recipes:

  • Chicken Enchiladas – these saucy and cheese enchiladas are so easy to make. Add your chicken and sauce ingredients to the Instant Pot then set it and forget it!
  • Black Bean Soup – a hearty and healthy dish loaded with classic Mexican flavors. This is a great addition to your Taco Tuesday dinners!
  • Rice Pudding – one of my favorite treats growing up. My Grandma would make it all the time. It brings back so many memories. This is a shortcut method using an Instant Pot to cut down on the cooking time.

Enjoy!

– Sab

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.

Mushroom Asparagus Risotto in a bowl on a wood board

Asparagus Mushroom Risotto

Creamy risotto loaded with asparagus, mushrooms, and green onion and Parmesan cheese on the table in a flash. With this Instant Pot recipe you don’t need to stir the rice continuously while you make the risotto! How amazing is that?
4.75 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 6
Calories 328 kcal

Equipment

  • Electric Pressure Cooker (ex. Instant Pot)

Ingredients
 
 

  • 2 tbsp olive oil, divided into 1 tbsp portions
  • 1 shallot, large, finely diced or medium onion
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine , or vegetable broth
  • 3 cups vegetable broth, or chicken broth
  • 2 cups mushrooms, sliced
  • 1 cup asparagus, trimmed and cut into small bite sized pieces
  • ¼ cup green onion, diced, or leeks
  • 1 tbsp butter
  • 3/4 cup Parmesan cheese, grated
  • salt & pepper to taste
  • ½ lemon, juiced

Garnish

  • parmesan cheese , optional
  • parsley
  • lemon Juice

Instructions
 

  • Press the sauté function on the Instant Pot or electric pressure cooker. Add 1 tbsp olive oil.
  • When hot add the mushrooms and cook for 4-5 minutes until softened and browned.
  • Add in the asparagus and continue to cook until asparagus is tender, 2-4 minutes.
  • Remove the vegetables from the Instant Pot and set aside.
  • Add another 1 tbsp of olive oil. Add shallots and garlic and sauté until softened, 1-2 minutes.
  • Add the Arborio rice and cook for an additional 2-3 minutes or until rice begins to become translucent, stirring frequently.
  • Add the white wine and continue to stir until the wine is absorbed, 1-2 minutes.
  • Add 3 cups vegetable broth and stir, use your spatula or spoon to loosen any brown bits from the bottom of the pot.
  • Turn off sauté mode (by pressing CANCEL).
  • Place the lid on the pot and lock in place. Turn vent to sealing. Set Instant Pot to MANUAL/PRESSURE COOK and cook on High Pressure for 6 minutes. Depending on the size of your pot it may take 5-10 minutes to come to pressure.
  • Once the cooking cycle is complete QUICK RELEASE the pressure and hit CANCEL to turn off the Instant Pot.
  • Stir in butter, Parmesan cheese and lemon juice.
  • Add the mushrooms and asparagus back to the pot and stir to combine. Season with salt & pepper, to taste.
  • To serve place risotto in bowls and add a squeeze of fresh lemon juice, grated Parmesan cheese, and parsley, optional. Enjoy!

Video

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NUTRITION

Calories: 328kcalCarbohydrates: 46gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 14mgSodium: 692mgPotassium: 253mgFiber: 3gSugar: 3gVitamin A: 619IUVitamin C: 8mgCalcium: 167mgIron: 3mg
This nutrition information is an estimate provided by an online nutrition calculator. See our full nutrition disclosure here.

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