Best Instant Pot Asparagus Parmesan Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS RISOTTO RECIPE



Asparagus Risotto Recipe image

The bright, fresh flavors of asparagus permeate this creamy risotto. Made in the instant pot, asparagus risotto is such a simple main dish!

Provided by LifeMadeSimpleTeam

Categories     Side Dish

Time 30m

Number Of Ingredients 9

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)

Steps:

  • 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 Facts : Calories 193 kcal, Carbohydrate 23 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 388 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT RISOTTO



Instant Pot Risotto image

Make this Easy Instant Pot Risotto in 30 minutes! Deliciously Rich & Creamy Italian Parmesan Risotto. No need to babysit the pot yet consistently yields evenly cooked arborio rice in Instant Pot.

Provided by Amy + Jacky

Categories     Main     Side Dish

Time 30m

Number Of Ingredients 13

2 cups (400g) arborio rice
3 tablespoons (42g) unsalted butter ((or 2 tablespoons unsalted butter + 1 tablespoon olive oil))
1 (200g) onion (, diced)
1 (20g) small shallot (optional) (, diced)
4 (14g) garlic cloves (, minced)
½ cup (125ml) dry white wine (Pinot Grigio)
4 cups (1L) unsalted chicken stock
2 tablespoons (30ml) regular soy sauce
½ - 1 cup (85g - 170g) green peas
42 grams Parmesan cheese (, freshly grated)
Shaved Parmesan cheese
Chives (, finely chopped)
Prosciutto (, cut or shred into small pieces)

Steps:

  • Saute Onions & Garlic: Heat up Instant Pot using "Sauté More" function. Wait until Instant Pot says "HOT". Add 1 tbsp (14g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Saute diced onions and shallot for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.
  • Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot.Add 2 tbsp (28g) unsalted butter to the empty side of the Instant Pot. Pour in 2 cups (400g) arborio rice. Ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice for 2 - 3 minutes to give the dish a really nice nutty flavor. *Pro Tip: We don't want to brown the rice. Ensure the arborio rice's edges become translucent, while the center remains white.
  • Deglaze Instant Pot: Pour in ½ cup (125ml) dry white wine, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.
  • Pressure Cook Risotto: Add in 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes, then Quick Release. Open the lid carefully. Optional Fancy Step - Warm Plates: Warm serving plates in the oven (200°F toaster oven) to ensure the best risotto consistency when served.
  • Add Green Peas & Cheese: The risotto will look soupy at first. Add ½ cup - 1 cup (85g - 170g) green peas to the risotto. Stir to combine and form a creamy smooth consistency. *Pro Tip: If the risotto is too runny, stir and cook for another few minutes using "Sauté" function. Add in 42g freshly grated Parmesan cheese. Mix well to melt the cheese. When the risotto reaches your desired consistency, taste and season with kosher salt & black pepper (we used 2 pinches of salt for seasoning).
  • Serve: Add risotto to a warmed plate. Garnish with shredded prosciutto, grated Parmesan cheese, and finely chopped chives. Enjoy~*Note: For the best tasting experience, serve risotto immediately.

Nutrition Facts : Calories 408 kcal, Carbohydrate 65 g, Protein 13 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 499 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

ASPARAGUS LEMON RISOTTO



Asparagus Lemon Risotto image

If you've ever had risotto, you know how decadent and delicious this dish is. And if you've ever tried to make it before, you know how tedious cooking it can be. With the Instant Pot, you can create creamy, parmesan-laden homemade risotto quickly. We recommend you serve this dish with Italian parsley and extra grated cheese.

Provided by Instant Brands Culinary Team

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

2 tbsp olive oil
2 cups asparagus (trimmed, cut into 1.5-inch pieces)
2 tbsp unsalted butter
1 large shallot (diced)
2 garlic cloves (minced)
1 cup Arborio rice
2 cups vegetable broth
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/2 cup freshly grated parmesan
Italian parsley
grated parmesan

Steps:

  • Select SAUTÉ, HIGH. Select START.
  • Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.
  • Remove asparagus and place into a bowl. Set it aside.
  • Add unsalted butter to inner pot. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.
  • Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.
  • Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.
  • Secure the lid for pressure cooking.
  • Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.
  • Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.
  • Remove lid. Add grated parmesan and cooked asparagus.
  • Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.

INSTANT POT® MUSHROOM RISOTTO



Instant Pot® Mushroom Risotto image

Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.

Provided by Shauna James Ahern

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
  • Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
  • Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
  • Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

INSTANT POT ASPARAGUS-PARMESAN RISOTTO



INSTANT POT Asparagus-Parmesan Risotto image

After watching cooking shows in which they served risotto, I knew I needed to find a recipe for it. This one is delicious and has been given a 'two thumbs up' by my family. The recipe might not take an hour to make, but the time is allowing for the Instant Pot to pressurize twice.

Provided by Judy Garcia

Categories     Rice Sides

Time 1h5m

Number Of Ingredients 11

4 Tbsp butter, divided
1 Tbsp olive oil
1 onion, finely chopped
1 1/2 c uncooked arborio rice
1 tsp salt
1/4 c white wine
4 c vegetable broth
2 1/2 c fresh asparagus pieces (about 1 inch)
2/3 c frozen peas
1 c grated parmesan cheese
additional parmesan cheese, for garnish

Steps:

  • 1. Press SAUTE on your Instant Pot; heat 3 Tbsp. butter and the oil. Add onion and stir 2 minutes or until softened. Add rice and stir 2 minutes or until rice is translucent. Stir in salt. Add wine. Cook and stir about 1 minute or until wine is evaporated. Add broth and mix well.
  • 2. Secure lid and move pressure release valve to the SEALING position. Press MANUAL (or PRESSURE COOK). Cook for 5 minutes.
  • 3. When cooking is complete, press CANCEL and do a quick release. Remove lid and stir in asparagus and peas. Secure lid again and place pressure release valve to the SEALING position. Cook at high pressure for 1 minute.
  • 4. When cooking is complete, press CANCEL and use quick release. Stir in remaining 1 Tbsp. butter and 1 c. Parmesan cheese.
  • 5. Serve immediately; garnish with additional cheese, if desired. Makes 4-6 servings.
  • 6. NOTE: Be sure to allow time for pressurizing, at least 20 minutes.

Related Topics