Lemon Asparagus Risotto (Instant Pot)

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The instant pot is a dream when it comes to risotto. This lemon asparagus risotto is no exception. Creamy, tender, lemony rice loaded with fresh asparagus. No constant attention and stirring required.

When asparagus season comes around, I’m all over it. Cheap, fresh and flavorful.

I love pressure cooker risotto. It’s easy and it comes out great with little effort. Best part is no standing over the stove for 20+ minutes, coaxing the rice to absorb liquid to create that classic creamy risotto.

For extra nutrition, I add chopped fresh spinach to the asparagus risotto, but feel free to leave it out. Or use one of the other variations suggested below.

The bottom line is healthy and delicious risotto. I call it perfect spring comfort food.

What to serve with asparagus risotto

Try serving the asparagus risotto as a side dish with lemon butter herb baked trout, pecan crusted salmon, sous vide citrus glazed chicken, balsamic glazed chicken or marinated pork chops.

Or as a main dish with or without added cooked shrimp, tofu or chicken.

Tailor To Your Taste

Vegetable variations:

Saute mushrooms or zucchini along with the onions if you like.
You can also leave out the spinach (and all that extra nutrition 🙂 )
Or add a cup of peas to the asparagus when blanching in the microwave. Rinse under cold water with the asparagus.

Dairy free and vegan versions:

Leave out the Parmesan cheese and replace the butter with vegan margarine.
In this vegan lemon asparagus risotto, Food 52 use vegetable broth and nutritional yeast.

Add-ins:

For a non vegetarian version, stir in cooked chicken, ham or shrimp after pressure cooking the risotto.
Use chicken broth (chicken stock) next time instead of vegetable broth.
Or how about some tofu.

Asparagus cook method:

If you are not fussy about how bright green the asparagus look, you can use other cooking methods for the asparagus such as grilling, sautéing in the instant pot (before onions) or roasting.

Seasoning:

I love lemon with asparagus (you could also add lemon zest). If you don’t, cut it back or add other fresh herbs like dill, thyme or chives.
Wine is optional and adds nice flavor. Skip it if you want and add extra broth instead.

How to make instant pot lemon asparagus risotto

arborio rice, broth, salt, pepper, oil, onions, asparagus, Parmesan, thyme — **Gather ingredients**: asparagus, broth, spinach, onions, arborio rice, seasoning (salt, pepper, thyme), Parmesan, oil, lemon (optional dry white wine)

rice and onions in instant pot — Saute onions and garlic in the instant pot until translucent. Add rice and toast it for a few minutes.

seasonings, broth rice onions in instant pot — Add wine and let it mostly evaporate. Then add a cup of broth. Stir for 2 minutes. Add remaining broth, butter and thyme. Seal instant pot and pressure cook for 6 minutes. Do a quick release.

cut up asparagus cooked — While the risotto is cooking, microwave the asparagus for a minute or two. Rinse immediately under cold water to stop the cooking process and maintain bright green color.

spinach, lemon and cheese on cooked risotto in instant pot — Stir spinach, lemon and Parmesan (if using) into the cooked risotto.

cooked lemon asparagus risotto in instant pot — Add asparagus. Taste and adjust seasonings (salt, pepper, lemon juice, thyme).

FAQ – good to know

How to choose the best asparagus

Asparagus should be firm, bright green (not yellowy green) with dry, firm, closed tips. If the asparagus tips are mushy or the stalks are wilted or brownish, give them a pass.

Are thin or thick asparagus better?

Thinner asparagus are more tender. Thicker asparagus have more fiber. The taste is pretty much the same though.

Are asparagus healthy?

Asparagus are low calorie, low carb and a good source of potatssium, vitamin B6, A and C. And high in folic acid.

What is the best way to store asparagus?

Asparagus will keep will in the fridge for 3-5 days. To keep them longer, stand them up in a glass with an inch of water and keep them in the fridge with a light bag over them.

Is it better to cut or break the woody tough ends of asparagus?

According to Cook’s Illustrated, it’s better to cut off the woody ends and peel the ends (with a peeler) if necessary. The other option is the break off each stem at the point where it just snaps off. The problem with this method is the stalks will be uneven (if you care) and you will lose more of the asparagus. Up to you.

What is the best rice to use for an instant pot risotto recipe?

The best and most easily available rice for risotto is the medium-grained arborio rice. You need a good starchy rice to give the risotto its signature creaminess. Jasmine and Basmati rice are not really starchy enough. A good substitute for arborio is carnaroli rice.

How can I get the asparagus to stay bright green?

Asparagus turn a dull pea green when cooked with other foods or when standing around. To keep them bright green, use a simple microwave asparagus recipe. Cook the asparagus in the microwave for about 90 seconds and immediately run them under very cold water to shock them into staying a vibrant green.

Make Ahead

Risotto is best served as soon as it’s ready. But honestly, I find leftover risotto reheated absolutely fine. You do have to loosen it up with extra broth when reheating – whether it’s an hour later or from the fridge the next day. It will keep in the fridge in an airtight container for 3-4 days.

If you want to make the asparagus risotto a day or two ahead (and keep the asparagus nice and bright green), stir in the cooked asparagus just before serving.

Shortcuts

Not huge time savers, but if you’re not in the mood for chopping and grating, use:

pre-shredded Parmesan cheese
minced garlic cloves from a jar (or frozen cube)
frozen chopped onions (found in the vegetable freezer section at grocery chains)