Instant Pot Lemon Asparagus Risotto

Step 1

Heat the instant pot in sauté mode and add 1 tablespoon olive oil. Add onions and garlic, and sauté for 2-3 minutes.

Step 2

Add broth and deglaze the pot making sure nothing is stuck to the bottom.

Step 3

Add the rice, butter, salt and stir well. Make sure all the rice is covered in broth. Close lid with vent in sealing position.

Step 4

Pressure Cook on high pressure for 6 minutes. When the instant pot beeps, quick release the pressure manually.

Step 5

(Optional) If the asparagus* you are using is thick, then while the rice is cooking, saute asparagus in 1 tablespoon olive oil in a skillet on stovetop for 5-8 minutes until it is tender. Take out and set aside.

Step 6

Add the asparagus, green peas and lemon juice. Then stir in the parmesan. Keep stirring until the cheese is incorporated well into the rice. Adjust salt and pepper to taste. Cover the instant pot with a lid and let it sit for 5 minutes.

Step 7

Serve garnishing with grated parmesan and crushed red chili pepper (if using).