A creamy and flavorful risotto made with tender asparagus, cooked to perfection in an Instant Pot. This dish is both elegant and easy to prepare, perfect for a quick weeknight dinner or a special occasion.
Preparation time
10min
Cooking time
6min
Ingredients
4 Servings
- 1.5 cups arborio rice
- 1 pound asparagus
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 4 cups chicken broth
- 0.5 cups dry white wine
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 onion
- 1 cup parmesan cheese
- 1 teaspoon salt
Directions
Step 1
Set the Instant Pot to 'Sauté' mode and add the olive oil.
Step 2
Add the chopped onion and cook until translucent, about 3 minutes.
Step 3
Add the minced garlic and cook for another minute.
Step 4
Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb the oil.
Step 5
Pour in the dry white wine and stir constantly until it is absorbed.
Step 6
Add the chicken broth and asparagus pieces, then season with salt and black pepper.
Step 7
Secure the lid on the Instant Pot and set it to 'Manual' mode for 6 minutes.
Step 8
Once the cooking time is complete, carefully release the pressure using the quick release method.
Step 9
Open the lid and stir in the grated Parmesan cheese and butter until melted and creamy.
Step 10
Serve the risotto hot, garnished with additional Parmesan cheese if desired.