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    Home » Recipes » Mains

    Asparagus Lemon Risotto [Instant Pot or Stove Top]

    Published: Mar 28, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.1K shares
    JUMP TO RECIPE

    Asparagus lemon risotto is flavour filled, delicious, and even though it looks “fancy” it’s incredibly simple to make. With your choice of cooking option, you can make this in your hands off Instant Pot, or on the stovetop. It’s comforting, lemony, and bursting with freshness.

    Risotto with asparagus in round bowl with lemon on the side.

    This recipe was originally published in May 2019. It has been updated for content and photos.

    Jump to:
    • Reader Feedback
    • Ingredients + Substitutions
    • How to make asparagus lemon risotto in your Instant Pot
    • Storage
    • Expert Tips
    • More Amazing Risotto Recipes
    • 📖 Recipe

    Reader Feedback

    ⭐⭐⭐⭐⭐ Made this for dinner yesterday and my husband and 3 kiddos gobbled it up! We usually make mushroom but this was a nice change up, very fresh tasting. Thanks for the recipe, it’s a keeper. – Julia

    So you’ve probably had mushroom risotto at some point in your life, but how about vegan asparagus risotto? This dish is a fun twist on a classic and promises freshness and delicious lemony flavour.

    Ingredients + Substitutions

    Here’s what you’ll need to make your asparagus lemon risotto:

    Ingredients needed to make asparagus lemon risotto scattered on kitchen counter.
    See recipe card for quantities.
    • Asparagus: Use fresh asparagus and be sure to trim the ends.
    • Leek: Remove the outermost tough layers and then quarter your leek and thinly slice. If you don’t have leek on hand, you may use 1 yellow onion or 2-3 shallots in its place.
    • Rice: It must be arborio rice for the best taste lemon asparagus risotto. Do not sub for another variety. Arborio rice absorbs more liquid and becomes creamier than other types of rice.
    • Wine: Use dry wine that you enjoy. If it’s not good enough to drink, it’s not good enough to cook with either. 😉 If you’re avoiding wine, you may use additional broth for this step, in its place.
    • Broth: Use a very flavourful broth as the rice will absorb it as it cooks giving a great flavour to your dish.
    • Lemon: Adds fresh flavour and a touch of tang. Do not omit. For extra lemony flavour add some lemon zest as well.
    • Garlic: Use fresh garlic over powder for the best results. But in a pinch you may sub with garlic powder, if absolutely necessary.

    How to make asparagus lemon risotto in your Instant Pot

    This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below. For stovetop directions, see the recipe card instructions below.

    Start by setting your Instant Pot to sauté mode and add your asparagus with a little water and sauté for 2-3 minutes. Then transfer to a dish and set aside. (photo 1)

    NOTE: If you prefer, you may sauté with oil, but this will increase the calories and fat.

    Now add the leek and garlic and continue to sauté for another 1-2 minutes until tender. (photos 2-3)

    NOTE: Add more water or cooking oil, if needed, to prevent sticking.

    Asparagus and leeks being sautéed in Instant Pot.

    Add the rice and stir constantly for 20-30 seconds. (photos 4-5)

    Arborio rice added to pot and being mixed with sautéed leeks.

    Then, pour in the wine and stir constantly until absorbed, approx 30 seconds. (photo 6)

    Now pour in the vegetable broth and close the lid, making sure the valve is set to the sealing position. Cook on high pressure for 6 minutes. (photo 7)

    NOTE: Make sure to push down any bits of rice that are on the sides of the pot, before closing the lid for even cooking.

    When the timer is complete, quick release the steam valve and open the lid once safe to do so. (photo 8)

    NOTE: If some of the broth hasn’t been absorbed yet, don’t worry, the rice will continue to absorb the excess moisture as it rests. Just give it 1-2 minutes and a few stirs.

    Instant Pot with raw rice and leeks being cooked.

    Return the cooked asparagus to the pot and add the lemon juice, and any optional ingredients (if using), and mix well. Then taste for salt and pepper and adjust if needed. (photos 9-10)

    Rice and veggies inside Instant Pot.

    Serve with lemon wedges, red chili flakes, fresh parsley, and/or vegan parmesan cheese plus a glass of white wine. 🙂

    Two plates of asparagus risotto with glass of white wine above.

    Storage

    Store leftovers in the refrigerator in a sealed container for 3-4 days.

    The rice will continue to soak up all the moisture as it rests and cools. So add a little extra broth when reheating to restore some creaminess to your vegan asparagus risotto.

    I don’t recommend freezing.

    Expert Tips

    • Make sure to push any bits of rice down into the broth that are stuck to the sides of your pot before pressure cooking or those pieces will not cook well.
    • After pressure cooking, there may be a little excess broth. Don’t worry! The rice will continue to absorb the moisture as it rests. Just give it 1-2 minutes and a few stirs.
    • For low fat, sauté using water or broth and skip the optional butter.
    • For extra zing, add some lemon zest, in addition to the lemon juice at the end of cooking.

    More Amazing Risotto Recipes

    • Mushroom risotto in white plate with green onion garnish.
      Instant Pot Mushroom Risotto [It’s SO Easy!]
    • white plate with pumpkin risotto and fork on top and sage garnish.
      Vegan Pumpkin Risotto [Instant Pot or Stove Top]
    • Instant Pot brown rice risotto in white plate.
      Instant Pot Brown Rice Risotto w/ Veggies
    • Side view of mushrooms stuffed with risotto and cranberries on white platter.
      Vegan Stuffed Mushrooms with Cranberry Risotto [Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    Risotto with asparagus in round bowl with lemon on the side.

    Asparagus Lemon Risotto [Instant Pot or Stove Top]

    Asparagus lemon risotto is flavour filled, delicious, and even though it looks "fancy" it's incredibly simple to make.
    4.96 from 21 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 6 Servings
    Calories: 227kcal

    Equipment

    Image of Instant Pot pressure cooker on white background.
    Pressure Cooker

    Ingredients

    • 1 pound asparagus ends trimmed, then chopped into 1-2 inch pieces
    • 1 leek quartered lengthwise & thinly sliced
    • 2-3 cloves garlic minced
    • 1.5 cups arborio rice
    • ½ cup dry white wine
    • 4 cups vegetable broth
    • 4 tablespoons lemon juice approx. 1 large lemon
    • salt + pepper to taste

    Optional

    • 1 tablespoon vegan butter
    • 1-2 tablespoons vegan parmesan cheese
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Instant Pot Directions

    • Set your Instant Pot to sauté and add the asparagus with 2-3 tablespoons of water. Sauté until slightly softened, but do not overcook, approx. 2-3 minutes. Transfer the asparagus to a dish and set aside.
    • Now add the sliced leek and minced garlic to the pot and add more water if needed, to prevent sticking. Stir often and sauté for 1-2 minutes, until softened.
    • Add the rice, and stir constantly for 20-30 seconds. Then pour in the wine and mix until it's absorbed, approx. 30-60 seconds.
    • Next, pour in the broth and give it a quick stir. Make sure to push any loose bits of rice sticking to the sides of your pot down into the broth. Close the lid and turn the valve into the sealing position. Press cancel on your Instant Pot and set it to high pressure for 6 minutes. (It will take about 10 minutes to reach pressure before beginning to count down.)
    • Once the timer is complete, quick release the steam valve and open the lid once safe to do so. Return the asparagus to the pot and add the lemon juice, plus any optional ingredients you're using. Mix well and then taste and adjust for salt and pepper, if needed.

    Stove Top Directions

    • Sauté the asparagus in a large skillet or saucepan with 2-3 tablespoons of water. Use medium heat until slightly softened but do not overcook. They're ready in about 2-3 minutes. Then transfer to another dish and set aside.
    • Now add the sliced leek and minced garlic to the skillet and add more water if needed, to prevent sticking. Stir often and sauté for 1-2 minutes, until softened.
    • Add the rice, and stir constantly for 20-30 seconds. Then pour in the wine and mix until it's absorbed, approx. 30-60 seconds.
    • Add the broth, approx. half a cup at a time to the skillet, mixing until absorbed, and continue adding until all the broth is consumed, and your rice is cooked. This process will take about 25-30 minutes.
    • Then, return the asparagus to the skillet and add the lemon juice, plus any optional ingredients you're using. Mix well and then taste and adjust for salt and pepper, if needed.

    Notes

    Make sure to push any bits of rice down into the broth that are stuck to the sides of your pot before pressure cooking or those pieces will not cook well.
    After pressure cooking, there may be a little excess broth. Don’t worry! The rice will continue to absorb the moisture as it rests. Just give it 1-2 minutes and a few stirs.
    For low fat, sauté using water or broth and skip the optional butter.
    For extra zing, add some lemon zest, in addition to the lemon juice at the end of cooking.
    Leftovers will keep in a sealed container in the fridge for 3-4 days. To reheat, add half a cup of additional broth to a pan and heat through to return more moisture to the dish.

    Nutrition

    Calories: 227kcal | Carbohydrates: 47g | Protein: 6g | Fat: 1g | Sodium: 162mg | Potassium: 261mg | Fiber: 4g | Sugar: 3g | Vitamin A: 819IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 5mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.1K shares

    Reader Interactions

    Comments

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    1. Merlin marco

      June 12, 2022 at 3:49 am

      5 stars
      it is very good, I have often done it, asparagus is also very good with spaghetti

      Reply
      • Rosa

        June 13, 2022 at 8:27 am

        Very glad you enjoyed it! Thanks for sharing. 🙂

        Reply
    2. Sita

      March 31, 2022 at 10:35 pm

      5 stars
      This was DELICIOUS! My husband and I both loved it. It was sensuous and flavorful. He commented that the rice was a little gummy so I wonder what I might do next time (and there will be a next time!!) to deal with that.

      Reply
      • Rosa

        April 01, 2022 at 8:39 am

        Thrilled you enjoyed Sita! Thanks very much for taking the time to leave a review. 🙂

        Reply
    3. Tisha

      July 12, 2021 at 1:26 am

      5 stars
      My family loved it, thank you!

      Reply
      • rosa

        July 13, 2021 at 8:15 am

        Thrilled to hear that!

        Reply
    4. Kathie

      March 25, 2021 at 7:21 pm

      5 stars
      This was delicious! I was a/it worried about the lack of Parmesan, but it was just so good,…

      Reply
      • Rosa

        March 26, 2021 at 8:12 am

        Thrilled you enjoyed Kathie. Thanks for sharing. 🙂

        Reply
    5. Kat

      May 02, 2020 at 2:54 pm

      5 stars
      A crowd favourite! Delicious any time of the year and so easy to make.

      Reply
      • Rosa

        May 02, 2020 at 3:19 pm

        Thanks very much Kat, thrilled to hear it. 🙂

        Reply
    6. Julia

      January 08, 2020 at 9:19 am

      5 stars
      Made this for dinner yesterday and my husband and 3 kiddos gobbled it up! We usually make mushroom but this was a nice change up, very fresh tasting. Thanks for the recipe, it’s a keeper.

      Reply
      • rosa

        January 08, 2020 at 10:31 am

        Yay! So glad everyone loved it. Thanks for the feedback Julia.

        Reply
    7. Cheryl

      August 26, 2019 at 9:07 am

      5 stars
      My family loves your other risotto recipe – I made it just last night for dinner. And I love that it’s an Instant Pot recipe! Can’t wait to try this new version.

      Reply
      • rosa

        August 27, 2019 at 9:58 am

        Thanks Cheryl, hope you love this version too!

        Reply
    8. Beth

      May 28, 2019 at 12:22 am

      5 stars
      This is a great recipe! Easy, tasty and healthy – just a few of my favorite things!

      Reply
      • rosa

        May 28, 2019 at 7:15 am

        Hehe thanks so much Beth.

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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