Creamy Instant Pot Asparagus Risotto: Your Easiest Spring Meal

Prepare to be amazed by this **decadent, delicious, and deceptively easy Instant Pot Asparagus Risotto**. Gone are the days of endless stirring over the stove; your pressure cooker transforms this classic Italian rice dish into a creamy, flavorful masterpiece with minimal effort. Infused with aromatic garlic, delicate white wine, and rich broth, then finished with sharp Parmesan cheese and bright lemon juice, this risotto is a testament to how simple gourmet cooking can be.

A bowl of creamy Instant Pot Asparagus Risotto garnished with fresh asparagus and lemon slices.

The Magic of Instant Pot Risotto

If you’ve ever embarked on the journey of making risotto on the stovetop, you’ll know it’s a true labor of love. The continuous stirring, the gradual addition of broth, the constant attention required to achieve that perfect creamy consistency and al dente bite – it’s a commitment. While rewarding, it’s not always feasible for a weeknight meal or when you’re short on time.

This is where the Instant Pot becomes your culinary hero. Making risotto in a pressure cooker yields the exact same luxurious, creamy results as the traditional method, but in significantly less time and with just a fraction of the work. The sealed environment of the Instant Pot allows the Arborio rice to absorb the liquid and cook perfectly under pressure, eliminating the need for constant stirring. It’s a true game-changer, guaranteeing consistent results every time. This efficiency is precisely why we adore Instant Pot recipes!

More Instant Pot Favorites to Explore!

Once you experience the convenience of pressure cooking, you’ll want to explore even more time-saving and delicious dishes. Here are a few more Instant Pot recipes to add to your repertoire:

Instant Pot Ranch Potatoes
Instant Pot Beef Stew
Big Batch Instant Pot Shredded Chicken
Instant Pot BBQ Swiss Steak

A Perfect Spring Dish: Asparagus Risotto

This asparagus risotto is a celebration of spring flavors. Its rich and creamy texture, combined with tender-crisp asparagus spears, makes it an exquisite dish. While it’s hearty enough to be a satisfying meal all by itself, it also pairs beautifully as a side with a variety of proteins. Imagine it alongside perfectly seared chicken, succulent shrimp, or delicate scallops.

To complete your meal, serve this delightful risotto with a fresh green salad, some crusty garlic bread, and perhaps a glass of the same crisp white wine you used in the recipe – if there’s any left, that is! Then, sit back and truly relax, knowing that thanks to your Instant Pot, there’s only one pot to wash afterwards. This makes it an ideal choice for entertaining or simply enjoying a gourmet meal without the usual kitchen fuss.

Close-up of creamy Instant Pot Asparagus Risotto in a pan with a serving spoon.

Essential Ingredients for Your Risotto Success

Crafting the perfect Instant Pot Asparagus Risotto starts with selecting quality ingredients. Here’s a breakdown of what you’ll need, along with some important notes:

Fresh Asparagus: Crucial for that vibrant spring flavor and texture. I strongly recommend fresh over frozen for this recipe to achieve the best results.
Unsalted Butter: The base of our rich flavor.
Yellow Onion: Finely chopped, provides a sweet, aromatic foundation.
Garlic: Minced, for a robust flavor punch.
Dry White Wine: (Pinot Grigio, Sauvignon Blanc, or Chardonnay work best). See our detailed note on wine below!
Arborio Rice: This short-grain Italian rice is essential for risotto. Its high starch content is what gives risotto its characteristic creamy texture. Do not substitute with other rice types.
Chicken or Vegetable Broth: Opt for a high-quality broth to deepen the flavor profile of your risotto.
Seasoned Salt: To enhance the overall taste.
Black Pepper: Freshly ground for best flavor.
Fresh Parmesan Cheese: Shredded and stirred in at the end for an irresistible salty, umami finish.
Fresh Lemon Juice: A squeeze of fresh lemon juice brightens the entire dish and balances the richness.

A Note on Wine for Risotto

Let’s talk about the wine in this recipe. While many risotto recipes might omit it, I always advocate for its inclusion because it adds an incredible depth of flavor that is hard to replicate. The acidity helps to deglaze the pot, picking up all those delicious browned bits, and contributes a subtle complexity to the finished dish.

So, what wine works best for risotto? I suggest using a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. Personally, I often reach for a readily available brand like Barefoot Chardonnay, which offers great value and flavor for cooking.

While drinking dry white wine might not be my favorite, I absolutely love what it does for recipes. A smart tip for home cooks is to look for the 4-packs of mini wine bottles. They are perfect to have on hand for cooking, as you only need a small amount, and you don’t have to open a full bottle. However, if you prefer to omit the wine altogether, simply substitute an equal amount of chicken or vegetable broth (or even water) for the wine. The risotto will still be delicious, but the wine does add an extra layer of gourmet flavor.

Step-by-Step Guide to Instant Pot Asparagus Risotto

Asparagus being sautéed in an Instant Pot, turning bright green.

Step 1: Sauté Asparagus. Turn on your Instant Pot and select the “Sauté” function. Add half of the unsalted butter and allow it to melt. Once melted, add the trimmed and cut asparagus pieces. Sauté for 3-4 minutes, or until the asparagus turns a vibrant, bright green and is slightly tender-crisp. Be careful not to overcook them at this stage. Using a slotted spoon, carefully remove the asparagus from the Instant Pot and set it aside for later.

Step 2: Sauté Aromatics. Add the remaining butter to the Instant Pot. Once melted, stir in the finely chopped yellow onion and minced garlic. Continue to sauté for 3-4 minutes, stirring occasionally, until the onion has softened and become translucent. Don’t worry if some delicious browned bits form on the bottom of the pot; these will add incredible flavor!

Wine being poured into the Instant Pot to deglaze the pot.

Step 3: Deglaze and Add Remaining Ingredients. Pour in the dry white wine and stir immediately, scraping the bottom of the Instant Pot thoroughly with a wooden spoon to deglaze and release any browned bits. This step is crucial for flavor! Press “Cancel” to turn off the Sauté function. Now, add the Arborio rice, chicken or vegetable broth, seasoned salt, and black pepper to the pot. Stir everything gently to combine, ensuring the rice is evenly distributed.

Step 4: Pressure Cook. Close and lock the Instant Pot lid, making sure the sealing vent is in the “Sealing” position. Select the “Pressure Cook” (or “Manual”) function and set the timer for 5 minutes on high pressure. It will take approximately 10 to 15 minutes for the pressure to build inside the pot before the cooking countdown begins.

The Instant Pot lid open, revealing creamy risotto, with a spoon for stirring.

Step 5: Release Pressure and Finish. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 2 minutes. After 2 minutes, carefully perform a quick release by turning the sealing vent to the “Venting” position to release the remaining pressure. Once the float valve (vent) has dropped, indicating all pressure is released, carefully open the Instant Pot lid. Stir in the shredded Parmesan cheese and fresh lemon juice until the cheese is completely melted and the risotto is beautifully creamy. Start with one tablespoon of lemon juice and add more to taste if you desire a more pronounced citrusy kick.

Step 6: Reincorporate Asparagus and Serve. Gently stir in the reserved, sautéed asparagus pieces. Place the lid back on the Instant Pot (no need to seal or turn it on) and allow the risotto to sit for another 2-3 minutes. This resting time allows the risotto to thicken slightly further and ensures the asparagus heats back up to the perfect temperature without overcooking. Serve immediately with extra Parmesan and lemon wedges on the side, if desired.

Pro Tip for Perfect Creaminess: If your risotto isn’t quite as creamy as you’d like it to be after stirring in the cheese and lemon juice, you can whisk in a few tablespoons of half and half (or heavy cream) to achieve your desired consistency. Remember, risotto continues to thicken as it sits, so serve it promptly. When reheating leftovers, a splash of broth or half and half will help bring back that original luscious creaminess.

A bowl of Instant Pot Asparagus Risotto with a serving spoon, ready to be enjoyed. — Ready to serve!

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Instant Pot Asparagus Risotto

5 from 2 votes

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Prep Time:
10

Cook Time:
5

Additional Time:
15

Total Time:
30

Servings:
4 -6 servings

Calories:
446kcal

Author:
Amy D

Ingredients

4 tablespoons unsalted butter (divided)
1 pound fresh asparagus spears (trimmed and cut into 1.5 inch pieces)
1/2 cup yellow onion (finely chopped)
3 cloves garlic (minced)
1/2 cup dry white wine* (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
2 cups Arborio rice
4 cups chicken or vegetable broth
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
½ cup shredded Parmesan cheese*
1-2 tablespoons fresh lemon juice

Instructions

Turn on the Instant Pot and select the Saute function. Add ½ the butter and allow it to melt. Next, add the asparagus and saute it for 3-4 minutes or until the asparagus turns bright green. Carefully remove the asparagus using a slotted spoon and set it aside for later.
Add the remaining butter and allow it to melt. Stir in the onions and garlic. Saute for 3-4 minutes or until softened and translucent. It’s okay if there are some browned bits on the bottom of the Instant Pot.
Add the wine and stir, scraping the bottom of the instant pot to remove any of those browned bits. Hit cancel and stir in the rice, broth, seasoned salt, and pepper.
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 5 minutes. It will take 10 to 15 minutes for the pressure to build and then the cooking countdown will begin.
After the timer goes off, allow for a natural release for 2 minutes and then perform a quick release to remove the additional pressure.
When the vent has dropped, carefully open the lid. Stir in the Parmesan cheese and lemon juice, stirring until the cheese is melted. Start with one tablespoon of lemon juice to taste and if you’d like a more pronounced flavor, add the second tablespoon. Stir in the reserved asparagus pieces. Place the lid back on the instant pot and allow the risotto to sit for 2-3 minutes which allows the asparagus to heat back up and the risotto to slightly thicken.
Serve with lemon wedges and extra parmesan.

Notes

1. I recommend using Pinot Grigio, Sauvignon Blanc or Chardonnay for this recipe. If you’d prefer not to use wine, substitute an equal amount of broth for the wine called for.

2. You may substitute Pecorino Romano for the Parmesan Cheese if you prefer.

Recommended Products

Instant Pot Duo Nova Pressure Cooker 7 in 1, 6 Qt, Best for Beginners

Nutrition Information (Estimated per serving)

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