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. 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.

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

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:

• 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.

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

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.

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)

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

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

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Buon appetito,
Rosa

📖 Recipe

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

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Course: Main Course

Cuisine: Italian

Servings: 6 Servings

Calories: 227kcal

Equipment

• ▢
  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

Cook ModePrevent 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

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.