Enjoy weeknight dinners again with this Instant Pot Asparagus Risotto. It’s creamy, flavorful and only takes 30 minutes to make!
This Instant Pot Asparagus Risotto is a creamy, comforting dish that delivers classic flavor with a fraction of the effort. The pressure cooker eliminates the need for constant stirring, allowing the arborio rice to become perfectly tender while releasing its natural starches for that signature velvety texture. Fresh asparagus adds a bright, slightly crisp contrast, while Parmesan cheese brings a rich, savory finish. Everyone is sure to love this dish!
I am obsessed with risotto. For more mouth watering risotto recipes you have to check out my Pea Risotto, Broccoli Risotto, and Parmesan Chicken Risotto.
Table of Contents
Recipe Ingredients
Chicken Broth – If you can find low-sodium chicken broth, use it! It adds great flavor while allowing you to control the salt. I usually get it in a carton in the soup aisle. If you can’t find it, any high-quality chicken broth or stock will work.
Unsalted Butter – Use unsalted butter to control the salt in the dish. It contributes a smooth, rich flavor to the risotto.
Fresh Asparagus – I prefer fresh, thin asparagus for quick cooking. It cooks faster and retains a crisp, fresh bite.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Mushroom Risotto – Sauté mushrooms with the asparagus and add them at the end for an earthy, umami twist.
Lemon Asparagus Risotto – Stir in fresh lemon juice when adding the final batch of stock to brighten up the flavors.
Add a Protein – Shrimp, crispy pan-fried or grilled chicken, sausage, or scallops make excellent protein additions to this risotto.
How to Make Instant Pot Asparagus Risotto
Step 1: In a small saucepan set over low heat, add chicken broth. Let broth warm while preparing the remaining ingredients.
Step 2: Turn the Instant Pot on SAUTE. When hot, add 2 tablespoons butter. Once the butter has melted, add the shallot and cook for about 2 minutes, stirring frequently. Add garlic and cook until fragrant.
Step 3: Stir in rice, salt, and pepper. Cook for 1 minute, stirring frequently. Pour in warm broth, stir, then close the lid.
Step 4: Turn the Instant Pot on MANUAL mode with high pressure selected for 6 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting. This usually takes 5 minutes.
Step 5: Meanwhile, in a skillet set over medium heat, add the olive oil. Once hot, add the asparagus and cook for 8–10 minutes or until soft.
Step 6: Remove the lid from the Instant Pot and fluff the rice with a fork. Stir in Parmesan and lemon zest.
Step 7: Garnish with asparagus and additional Parmesan then serve and enjoy!
FAQs
Risotto pairs well with sides like garlic Parmesan bread, roasted vegetables, or protein options like pork tenderloin or maple Dijon chicken. These dishes complement the creamy texture of the risotto.
Yes, frozen asparagus works well, but fresh asparagus gives a better texture and flavor.
Storage Information
Once the risotto has cooled, STORE it in an airtight container in the refrigerator for up to 5 days. If it contains protein, like meat, it will last for about 3 days. Do not freeze risotto, as it ruins the excellent texture you worked so hard for!
When REHEATING, add a little butter and water to restore the creamy texture. Reheat in the microwave or on the stovetop, stirring occasionally until warmed through.
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Instant Pot Asparagus Risotto Recipe
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Ingredients
- 2 cups +1 tbsp low sodium chicken broth
- 1/4 cup (½ stick) unsalted butter - divided
- 1 shallot - minced
- 1 cup arborio rice
- 3/4 tsp kosher sea salt - more to taste
- 1/4 tsp ground black pepper or white pepper
- 1 tsp olive oil
- 1 lb fresh asparagus cut into 1 ½ inch pieces - be sure to remove woody ends first
- 1/2 cup Parmesan cheese - freshly grated
Instructions
- In a small saucepan set over low heat, add chicken broth. Let broth warm while preparing the remaining ingredients.
- Turn the Instant Pot on SAUTE. When hot, add 2 tablespoons butter. Once the butter has melted, add the shallot and cook for about 2 minutes, stirring frequently. Add garlic and cook until fragrant.
- Stir in rice, salt, and pepper. Cook for 1 minute, stirring frequently. Pour in warm broth, stir, then close the lid.
- Turn the Instant Pot on MANUAL mode with high pressure selected for 6 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting. This usually takes 5 minutes.
- Meanwhile, in a skillet set over medium heat, add the olive oil. Once hot, add the asparagus and cook for 8–10 minutes or until soft.
- Remove the lid from the Instant Pot and fluff the rice with a fork. Stir in Parmesan and lemon zest.
- Garnish with asparagus and additional Parmesan.
The texture came out really nice, soft rice with a rich, creamy finish.
What a tasty dish!! It’s incredibly creamy & asparagus is my favorite! They compliment each other very well!
I love Risotto and Asparagus! I also love Instant Pot meals. This is so creamy and has such a savory flavor. This would make a great side dish or main dish.