roasted asparagus risotto in instant pot

Name: Roasted Asparagus Risotto in Instant Pot
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound(s) asparagus cut into 2 inch pieces; 2 tablespoon(s) olive oil; - salt; 5 tablespoon(s) butter; 3 - shallots chopped; 5 clove(s) garlic minced; 1/2 cup(s) dry white wine; 4 cup(s) chicken stock; 2 cup(s) arborio rice; 1/4 cup(s) heavy cream; 1 cup(s) parmesan cheese

14 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Oct 14, 2017

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.

Rate

prep time 5 Min

cook time 15 Min

method Pressure Cooker/Instant Pot

yield 4-6 serving(s)

Ingredients

1 pound asparagus cut into 2 inch pieces
2 tablespoons olive oil
- salt
5 tablespoons butter
3 - shallots chopped
5 cloves garlic minced
1/2 cup dry white wine
4 cups chicken stock
2 cups arborio rice
1/4 cup heavy cream
1 cup parmesan cheese

How To Make roasted asparagus risotto in instant pot

Step 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

Step 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.
Step 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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