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?
1cupasparagus, trimmed and cut into small bite sized pieces
¼cupgreen onion, diced, or leeks
1tbspbutter
3/4cupParmesan cheese, grated
salt & pepper to taste
½lemon, 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!