Asparagus lemon risotto is the perfect “fancy” dish you’re looking for. No one will ever know it’s made in your hands off Instant Pot with ease! It’s comforting, tasty, slightly tangy, and so fresh tasting. The leek, lemon and asparagus pair so perfectly together for an unforgettable dish.
How do you make Instant Pot Asparagus Lemon Risotto?
Start by setting your Instant Pot to the sauté mode and add your leeks and asparagus with a tablespoon or two of water. Stir often, until slightly softened, adding more water if needed, to prevent sticking. Then add your rice and mix quickly. Now pour in your wine (you may also use more broth instead, if avoiding wine) and stir continuously until absorbed. Once absorbed, dump the broth and salt, seal the lid and cook on manual high pressure for 6 minutes.
When the timer is complete, quick release the valve and open the lid once safe to do so. You’ll notice it may be a little watery, don’t worry, the rice will continue to absorb the excess moisture. Add the lemon juice and give the risotto a quick stir and close the lid again for 3-5 minutes. This time will give the rice a chance to absorb the lemon and any excess broth. Reopen the lid, stir, and serve!
This dish pairs very well with white wine, so if you’re not avoiding it, go ahead and pour yourself a glass. If you prefer a stronger lemony flavour, add a squeeze or two of more fresh lemon over top your plate. Or serve with lemon wedges on the side so your guests can adjust to their preference. Garnish with parsley, and enjoy!
If you enjoy this delicious risotto, I encourage you to check out my Instant Pot Mushroom Risotto as well!
Want more Instant Pot recipes? Check these out!
- Instant Pot Vegetable Soup with Quinoa
- Perfectly Fluffy Coconut Rice – Instant Pot
- Instant Pot Unstuffed Peppers [V+GF]
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Instant Pot Potato Leek Soup (with Stove Top Directions)
- Instant Pot Spicy Thai Peanut Noodles
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