Instant Pot creamy asparagus lemon risotto is the perfect Spring meatless meal. Sauté asparagus and onion, then pressure cook for 6 minutes only! Dinner in well under 30 minutes.

Spring is in the air!

That means it is time for all the fresh asparagus.

Asparagus has to be one of my favorite vegetables of all time.

I grew up loving that deep green, soggy, salty canned asparagus.

I am pretty sure it was only me and my Dad diving into that canned nonsense.

As I have gotten older, I learned you don’t have to cook the heck out of asparagus to enjoy it.

I love raw, shaved asparagus added into pasta or on top of a cheesy pizza.

My favorite soup this time of year is cream of asparagus soup.

So good!

A while ago, like back in the Fall, I posted my brown butter pumpkin risotto recipe that uses the Instant Pot.

I wanted to take that recipe method, because it is so easy, and transform it into a Spring recipe.

First, I sautéed up some onion and garlic in the trusty Instant Pot.

Next, I added in the asparagus and the arborio rice.

You don’t want to overcook the asparagus, so you don’t have to sauté it ahead of time.

Add in your stock and lemon juice for that extra, bright Spring kick.

Pressure cook on high for 6 minutes with a quick release.

Mix in some heavy cream and Parmesan cheese.

There you have it!

Instant Pot makes it so easy and hands off to have a creamy risotto any time you want.

The easiest way to make creamy asparagus lemon risotto.

I also have a non Instant Pot method for a Carbonara risotto which is always wonderful.

Creamy Asparagus Lemon Risotto

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 8 minutes

Additional Time: 5 minutes

Total Time: 18 minutes

Easy, creamy, Springy lemon and asparagus risotto made in under 20 minutes in the Instant Pot.

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Ingredients

• 3 tbsp unsalted butter
• 1/2 yellow onion, minced
• 2 garlic cloves, grated
• 1 lb asparagus, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups uncooked arborio rice
• juice from 1 lemon
• 4 cups low-sodium chicken or vegetable stock
• 2 tbsp heavy whipping cream
• 1/2 cup grated Parmesan cheese, plus more for topping

Instructions

1. Set the Instant Pot to Sauté. Once the display reads "hot", add in the butter.
2. When the butter melts, add the onion. Cook for 2 minutes until translucent. Add in the garlic and cook for another minute to combine.
3. Add the rice and asparagus. Add the salt and pepper. Mix to evenly coat and sauté for another 1-2 minutes.
4. Press "cancel" to turn off the sauté function. Add the lemon juice and scrape up any brown butter bits from the bottom of the pot.
5. Add in the stock. Stir to combine.
6. Secure the lid with the steam vent in the sealed position. Press "Pressure Cook" until the display light is beneath "High Pressure." Adjust the time until the display reads 6 minutes.
7. When the timer sounds, quick release the pressure. Remove the lid. Mix int he cream and cheese.
8. Adjust the salt and pepper to taste.
9. Serve right away.

Notes

The best way to reheat risotto is to add about a 1/4-1/2 cup of stock to the risotto before microwaving and then stopping to mix as you reheat it.

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  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer