Description
This Instant Pot Lemon Asparagus Risotto gives you all the creamy, comforting magic of classic risotto without standing over the stove stirring for 30 minutes. The pressure cooker does all the hard work, delivering perfectly cooked Arborio rice in just 6 minutes under pressure. Fresh lemon zest and juice bring a bright, vibrant lift while tender asparagus tips add colour and freshness.
Ingredients
- 300g Arborio risotto rice
- 200g asparagus, woody ends snapped off, tips cut into 4cm pieces
- Zest and juice of 2 lemons
- 80g Parmesan cheese, finely grated
- 900ml vegetable stock, warm
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 100ml dry white wine
- 30g unsalted butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Extra Parmesan and lemon zest to serve
Instructions
1. Set Instant Pot to Sauté mode (Normal). Heat olive oil, then add diced onion. Cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
2. Add minced garlic and cook for 1 minute. Add Arborio rice and stir for 2 minutes to toast the grains.
3. Pour in white wine and stir until absorbed, about 1 minute.
4. Add warm stock and stir well, making sure to scrape any bits from the bottom of the pot to prevent a burn warning.
5. Close the lid and set the steam release valve to Sealing. Cook on High Pressure for 6 minutes.
6. Once cooking is complete, allow natural pressure release for 10 minutes, then carefully turn valve to Venting to release remaining steam.
7. Open the lid and stir vigorously. The risotto will look slightly loose – this is correct.
8. Stir in asparagus tips. The residual heat will cook them perfectly in 2 to 3 minutes without going mushy.
9. Add Parmesan, butter, lemon zest, and lemon juice. Stir well until glossy and creamy. Season generously and serve immediately.
Notes
Always deglaze well after sautéing to prevent the burn warning from triggering during pressure cooking.
Natural release is essential – do not quick release immediately as the rice will be undercooked.
Asparagus goes in after opening the lid so it stays bright green and perfectly tender rather than overcooked.
The risotto thickens as it sits – if it looks too thick, stir in a splash of warm stock.
Add frozen peas along with the asparagus for extra colour and sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian