Description
Creamy and flavorful Lemon Asparagus Risotto made effortlessly in the Instant Pot. This gluten-free Italian dish is perfect for a delightful dinner.
Ingredients
Asparagus:
- 10 ounces asparagus, trimmed and chopped into 2-inch pieces
Risotto:
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 large shallot, finely minced
- 1 1/2 cups arborio rice
- 2 Tbsp lemon juice
- 3 1/2 cups chicken stock, divided
- 1/2 cup Parmesan cheese, shredded, plus more for garnish
- 1/3 cup mascarpone cheese
Instructions
- Sauté Shallot: Add butter, olive oil, and shallot to the Instant Pot. Sauté until softened.
- Toast Rice: Stir in arborio rice and toast briefly. Deglaze with lemon juice.
- Pressure Cook: Add 3 cups of stock, lock the lid, and pressure cook for 6 minutes.
- Prepare Asparagus: Microwave asparagus for 2 minutes.
- Finish Risotto: Stir in cheeses, asparagus, salt, and pepper. Adjust consistency if desired.
- Serve: Garnish with Parmesan and lemon zest.
Notes
- If your asparagus is thick, consider peeling the tough outer layer of the lower ends.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 579 kcal
- Sugar: 5g
- Sodium: 559mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 49mg
