Real Recipes From Real Home Cooks ®

asparagus-parmesan risotto

a recipe by
Judy Garcia
Gunnison, UT

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.

serves 4-6
prep time 5 Min
cook time 1 Hr
method Pressure Cooker/Instant Pot

Ingredients For asparagus-parmesan risotto

  • 4 Tbsp
    butter, divided
  • 1 Tbsp
    olive oil
  • 1
    onion, finely chopped
  • 1 1/2 c
    uncooked arborio rice
  • 1 tsp
  • 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

How To Make asparagus-parmesan risotto

  • 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.

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