Asparagus Risotto Recipe
The bright, fresh flavors of asparagus permeate this creamy risotto. Made in the instant pot, asparagus risotto is such a simple main dish!
Servings: 8
Calories: 193kcal
Equipment
Ingredients
- 2 c +1 tbsp low sodium chicken broth
- 1/4 c (1/2 stick) unsalted butter divided
- 1 shallot minced
- 1 c 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 1/2 inch pieces be sure to remove woody ends first
- 1/2 c Parmesan cheese freshly grated
Instructions
- In a small saucepan set over low heat, add chicken broth. Let broth warm while preparing remaining ingredients.
- Turn 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 lid
- Turn 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 and stir in the remaining butter and the Parmesan. Let rest for 5 minutes, stir and serve
- Garnish with asparagus and additional Parmesan.
Nutrition
Calories: 193kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 388mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg