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roasted asparagus risotto in instant pot

Recipe by
barbara lentz
beulah, MI

Instant pot is great this dish would of been 25 minutes and instead was done in 15 and no standing over the stove stirring the risotto constantly.

yield 4 -6
prep time 5 Min
cook time 15 Min
method Pressure Cooker/Instant Pot

Ingredients For roasted asparagus risotto in instant pot

  • 1 lb
    asparagus cut into 2 inch pieces
  • 2 Tbsp
    olive oil
  • salt
  • 5 Tbsp
  • 3
    shallots chopped
  • 5 clove
    garlic minced
  • 1/2 c
    dry white wine
  • 4 c
    chicken stock
  • 2 c
    arborio rice
  • 1/4 c
    heavy cream
  • 1 c
    parmesan cheese

How To Make roasted asparagus risotto in instant pot

  • 1
    Preheat oven 400 degrees. Place the asparagus on foil lined baking sheets. Drizzle with olive oil and season with salt. Roast for 10 minutes
  • 2
    Select saute on instant pot. Add the butter and let it melt and brown. Add the shallots and saute until translucent. Add the garlic and saute 30 seconds. Add the wine and cook for 3 minutes. Add the broth and rice and stir add some salt. Select manual and cook for 8 minutes.
  • 3
    Release with quick release. Remove lid and stir in heavy cream and Parmesan cheese. Serve with roasted asparagus on top.

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