Pressure Cooker Asparagus Risotto
Elevate your weeknight dinners with this irresistible Pressure Cooker Asparagus Risotto, a creamy and flavor-packed dish that’s ready in just 25 minutes! This recipe pairs tender arborio rice with vibrant asparagus, zesty lemon juice, and rich Parmesan cheese, creating a restaurant-quality risotto that’s both simple and satisfying. The pressure cooker streamlines the cooking process, ensuring perfectly creamy results without the need for constant stirring. Fresh asparagus adds a pop of color and texture, while a touch of dry white wine enhances its delicate flavors. Serve this elegant yet effortless risotto as a standalone vegetarian entrée or alongside your favorite protein for a complete meal. Perfect for busy cooks who crave gourmet flavors in a fraction of the time!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable broth
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Set the pressure cooker to sauté mode and heat the olive oil and butter until the butter melts.
Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened.
Add the minced garlic and sauté for an additional 30 seconds, until fragrant.
Stir in the arborio rice, ensuring it is well coated with the oil and butter. Cook for 1-2 minutes to lightly toast the rice.
Pour in the white wine and cook until most of the liquid has evaporated, about 2 minutes.
Add the vegetable broth and salt to the pot. Stir well to combine.
Secure the pressure cooker lid and set the valve to the sealing position. Cook on high pressure for 6 minutes.
While the risotto cooks, bring a small pot of salted water to a boil. Blanch the asparagus pieces for 2-3 minutes until tender but crisp. Drain and set aside.
Once the pressure cooker timer is up, quickly release the pressure by carefully turning the valve to the venting position.
Open the lid and stir the risotto to release the starches and make it creamy.
Stir in the blanched asparagus, Parmesan cheese, lemon juice, black pepper, and additional salt if needed.
Let the risotto rest in the pot for 2-3 minutes to thicken before serving.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
