Instant Pot Asparagus Risotto
Ingredients:
3 tbsp unsalted butter
1/3 cup white onion {chopped}
3 cloves garlic {minced}
1/4 cup white wine
2.5 cups chicken stock {divided}
1 cup arborio rice
1/4 tsp kosher salt
1/4 tsp ground black pepper
1.5 tbsp lemon zest {zested}
16 oz asparagus {trimmed of woody ends & cut into 1.5 inch pieces}
1/2 cup shredded Parmesan
Directions:
Set the Instant Pot to sauté. Melt butter and sauté the garlic and onion until softened (~2 min).
Add white wine and 2 cups chicken stock (reserving 1/2 cup of stock for later).
Scrape the bottom of the Instant Pot to remove any stuck-on food, and then add rice, kosher salt, black pepper, and lemon zest.
Place the lid on the Instant Pot and set the vent to sealing. Press Manual>High>5 minutes.
When the risotto has finished cooking, the Instant Pot will beep. Press the “keep warm/off” button to turn it to off.
Allow for a 2 minute natural release and then perform a quick release to remove additional pressure.
When the vent has dropped, carefully open the lid. There will still be liquid not absorbed.
Add the remaining 1/2 cup of chicken stock and stir well, lifting the rice from the bottom to make sure the stock makes contact with the bottom of the insert. The risotto will look soupy at this point.
Add the asparagus on top of the rice without stirring. Put the lid back on, flip the vent to sealing, and press manual, high pressure, and toggle down to 0 min cook time.
When the Instant Pot has finished the 0-minute process, flip the vent and do a quick release.
Carefully open the lid, stir in the Parmesan cheese.
