This light and luxuriously creamy Lemon Asparagus Risotto is absolutely delightful whether you make it in the Instant Pot or on the Stove Top. Packed with asparagus, and bright lemon flavours, it is just the dish you need to celebrate the arrival of spring.
A lovely creamy risotto can be one of the most comforting dishes ever. I pretty much make it once a week, yes even on weeknights. I happen to enjoy the mindless repetitive activity of ladling in the stock then watching it slowly evaporate while I gently stir the rice into it’s creamy glory. For me, a perfectly cooked risotto – creamy, cheesy, spreading beautifully in a bowl – has always been a pleasure to cook, and eat.
A few years ago, when I got my Instant Pot, I had no intention of making my beloved risotto in it, despite all the rave reviews. Blasphemy, I thought. No way it will work, I told myself. But the constant noise from the internet, swearing it was the best thing on the planet, was becoming too hard to ignore. The verdict? Dear readers, if you love risotto, you need an Instant Pot. As expected, the risotto is easier and faster to make in the Instant Pot. Unexpectedly, it is as delicious, dare I say even better, as the traditional, stovetop method.
I can’t say I will never make risotto on a stove top again. But I will say it will not happen often. I have been having so much fun getting creative with different risotto combination and flavours. They all seem to turn out wonderful. This lemon asparagus risotto is a favourite. The brightness from the lemon juice and zest cuts through the richness of the dish and is heavenly combined with the meaty, sweet flavour of the asparagus. In the Instant pot, this lemon asparagus risotto turns out creamy, comforting, indulgent, yet delicate in both taste and texture. Truly, it is risotto perfection and a fabulous spring dish to serve for Easter or for a quick weeknight meal. I hope you give it a try and love it as much as we do.
Ingredients You Will Need
- Risotto rice: I use arborio or carnaroli. For more information on the best rice for risotto, see the next section below.
- Asparagus: Medium sized asparagus will work best for this recipe. But you can make thick, or thin ones work too. Just be sure to trim off any woody ends off the end of the stalks.
- Shallots: I like to use two small shallots for this lemon asparagus risotto. When I photographed this recipe I only had one shallot so I used a half an onion as well. Feel free to use an onion if that is all you have.
- Low-sodium chicken broth: You can use vegetable broth or water if you need the risotto to be vegetarian. However, a light, low-sodium chicken broth really lends depth and complexity to the risotto. If I don’t have homemade chicken stock on hand, this is the one I like to use. I find store-bought vegetable stocks, however, to be really strong and overpowering in a risotto. If you don’t have any homemade on hand, I suggest you use half water and half vegetable stock.
- Lemon zest and juice: The zest and lemon juice give this risotto a bright fresh flavour.
- Parmesan Cheese: Most risottos include parmesan cheese. This one is no different. It adds intense salty flavour and makes the risotto even creamier.
- Extra virgin olive oil: To sauté the onion and for added flavour.
- Butter: A few tablespoons of butter to finish are key to a perfectly creamy risotto.
- White wine: You will need about 1/2 cup of white wine to deglaze the pan, and for flavour.
- Kosher salt and black pepper: Season to taste as parmesan cheese is already adding saltiness. The pepper is optional.
The Best Rice For Risotto
To make a proper risotto, the first thing to consider is the rice. The three most common are Arborio, Carnaroli, and Vialone Nano. The high starch content in these varieties of rice is what will give the risotto its unique creamy consistency. Arborio is the most familiar and most readily available in North America. It absorbs a little less liquid than carnaroli and vialone nano. Carnaroli is hailed as the star of Italian rices. It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that’s much more difficult to overcook. The grains are also slightly thicker and keep their shape better when stirred. Vialone Nano is more commonly used in the Veneto region of Italy. It can absorb twice its weight in liquid and is the preferred rice for a seafood risotto.
Any of these varieties will work for this lemon asparagus risotto recipe. If you can find carnaroli, grab it. I have used it often and it does make a creamier, better risotto. In Ontario, Food Basics sells it at a very decent price (considering it can be an expensive rice).
Make Instant Pot Lemon Asparagus Risotto
This post focuses on making risotto in the Instant Pot. The technique will work for any type of risotto you prefer. If you don’t own an Instant Pot, I have included stove-top instructions in the recipe card below.
Here is the step-by-step- on how to prepare it in the Instant Pot:
Start by setting the Instant Pot to Saute function on high. Add 2 cups of water to the pot and bring to a boil. While you wait for the water to boil, prepare a large bowl with ice water. Once water is boiling, add the asparagus and simmer for 2-3 minutes total. Turn off the Sauté function and, using mitts, remove the lnstant Pot liner and drain the asparagus. Immediately plunge the aspargus into ice bath to stop from cooking. Alternatively, you can blanch the asparagus on the stove top ahead of time.
Set Sauté on high again. Add the olive oil and add a few diced shallots and sauté until just softened. Do not let the shallots brown. Add the arborio rice, and sauce until the grains are well coated in the oil and turn a little translucent.
Splash in the wine (it should make a sizzle sound when it hits the pan) and scrape to remove any stuck rice. Pour 4 cups the hot broth, reserving 1 cup. Give everything a stir, cover with the lid and set to high pressure for 5 minutes.
Once it’s done, allow pressure to naturally release for 5 minutes only then manually release the pressure, and open the lid. Give it a stir to distribute the liquid. Taste the rice, if you prefer it a little more cooked, close the lid and cook on high pressure for 1 more minute. Just keep in mind the rice grains should be distinct and toothsome. Add the asparagus, lemon zest, lemon juice, parmesan cheese, and butter and give it a quick stir. Pour in the remaining cup of hot broth, if needed. Serve immediately with a little extra parmesan cheese on the side.
Tips for Better Instant Pot Risotto
- Have all the ingredients ready. To experience the very best risotto, it should be served as soon as it is ready. This means once you open the Instant pot lid, you will add the remaining ingredients, and serve immediately. If you wait to grate the cheese, or prepare the asparagus after it is done cooking, the risotto will overcook.
- Dice the shallots or onions as small as possible. You want the shallots to melt into the risotto and be barely visible.
- Do not brown the shallots or onions. You want to just lightly soften the shallots, not brown them which would change the look and flavour of the risotto. In the Instant Pot you have a little less control over the heat so I like to add the olive oil and shallots before turning on the pot. As soon as the shallots start to soften, add the rice.
- Toasting the rice. All risotto recipes will call for “toasting the rice”. This means you want to sauté the rice in the oil until coated, but not actually toast the rice. Again, when making risotto, you do not want any of the ingredients to brown.
- Use very hot broth. As in the traditional stove top method for cooking risotto, you will need to heat the broth before adding it to the rice. Hot broth will allow the Instant Pot to come to pressure faster and also prevents the rice from becoming mushy. To make things easier, use the microwave to heat the broth while you chop the shallots, and grate the cheese.
- Use less broth. Rice in general needs a lot less liquid to cook in an Instant pot. For this lemon asparagus risotto, we are using almost half the liquid of a stove top risotto.
- Do a 5-minute quick release of pressure. Once the Instant pot reaches pressure, and has started cooking the risotto, don’t stray too far from it. You will want to manually release the pressure after 5 minutes exactly, or the risotto will overcook.
- Once cooked, add more broth. When you open the lid to look inside of your cooked risotto, you will notice most of the liquid pooled on top of the rice. Don’t panic, that is how it is supposed to look. When you give it a stir, the rice immediately absorbs the liquid and will continue to thicken as it cools. At this point, I like to add a little more broth to ensure the rice stays nice and loose and doesn’t become tight and dry.
- Taste and adjust seasoning. The parmesan cheese adds a lot of af saltiness but I find risotto still needs a bit of seasoning to taste right. Once cooked, taste and add a little more salt or pepper to get it just right.
FAQ’s
Can I use a rice that isn’t risotto rice?
Unfortunately a long grain rice, or other rice varieties, will not work for risotto. The consistency and texture would be completely off.
Can I make vegan risotto?
Absolutely. Start by using vegetable stock, or a mix of vegetable stock and water. Use a vegan butter and a vegan parmesan cheese or a few tablespoons of nutritional yeast.
Can I make it ahead?
Risotto really should be served as soon as it is cooked and I suspect this turns a lot of people off from making it. As it cools, risotto thickens and becomes dry and mushy. If you have no choice but to make it ahead, follow the stove top instructions and use this technique. I haven’t tried it but I have heard it works well.
What to do with leftovers?
Risotto is definitely best served as soon as it is cooked, but if reheated properly it can be quite delicious. Simply heat up a little broth or water in a saucepan over medium heat. Add the risotto and cook until just warmed through. If want to try something really delicious with leftover risotto, these are two great options; here and here.
What to serve alongside lemon asapargus risotto?
Risotto is filling enough to be a main, especially this one which is loaded with meaty asparagus. As a side, I can’t think of anything this risotto doesn’t go well with. We love it with any fish, any roasted or grilled meat, or with grilled veggies.
Serving Instant Pot Risotto
Because Instant Pot risotto is so hands-off, it’s an excellent dish to serve when entertaining. However, and I know I sound like a broken record, remember that the best tip to a great tasting risotto is to serve it immediately. The good news is, if you make it in the Instant pot, you are avoiding the 30-40 minute baby-sitting of the stove top method. But when using the Instant Pot, you still have to be ready to serve it as soon as it is done. So basically, once you close the lid on the Instant Pot, be ready to eat within 20 minutes or so.
I prefer my risotto to be a bit on the looser side. When you scoop it onto a bowl, it should spread a little, as opposed to a big clump that doesn’t move. That said, risotto should not be soupy so don’t add too much extra liquid.
Other Spring Recipes You Might Enjoy
If you give this Instant Pot Lemon Asparagus Risotto recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Lemon Asparagus Risotto (Instant Pot and Stove Top)
Ingredients
- 1 pound asparagus cut into 1 inch pieces, tough ends trimmed and discarded (reserve a few tips for garnish)
- 2 tablespoons extra virgin olive oil
- 2 medium shallots finely diced (or 1/2 of a small onion)
- 2 cups risotto rice such as arborio, carnaroli, or vialone nano
- 1/2 cup white wine
- 5 cups chicken broth, divided
- 1 teaspoon Kosher salt plus more to taste
- 1/2 teaspoon freshly ground pepper
- ½ cup freshly grated parmesan cheese plus more for serving
- 1 lemon zested and juiced
- 2 tablespoons butter
Instructions
Instant Pot Instructions
- Heat the broth in the microwave or in a small saucepan set over low heat. Keep broth warm while preparing the other ingredients.
- Press the Sauté button on the Instant Pot to high heat. Add 2 cups water and allow to come to a boil. Fill a large bowl with water and ice. Once water is boiling, add the asparagus and simmer for 2-3 minutes total. Turn off the Sauté function and, using mitts, remove the lnstant Pot liner and drain the asparagus. Immediately plunge the aspargus into ice bath to stop from cooking. Alternatively, you can blanch the asparagus on the stove top.
- Place liner back in the Instant pot and set Sauté function back to high heat. Before it heats up, add 2 tablespoons olive oil and the shallots (this will pevent the shallots from burning). Sauté the shallots, stirring frequently, just until softened, about 2 minutes (do not allow to brown).
- Mix in the rice, salt and pepper and continue to sauté, stirring, until the rice is well coated with the fats and becomes a bit translucent, about 1 minute. Splash in the wine (it should make a sizzle sound when it hits the pan). Allow the rice to absorb the wine, stirring often, about 1-2 minutes. Pour in 4 cups of hot stock and give everything a good stir, scraping up any browned bits.
- Close the lid and set the valve to the sealing position. Press "cancel" and now set it to high pressure for 5 minutes. (It will take about 5-8 minutes to reach pressure before beginning to count down.)
- When cooking time is done, allow pressure to release naturally for 5 minutes then manually release the pressure. Remove the lid and stir the risotto - note that it will seem like there is too much liquid but once stirred the liquid is absorbed by the rice. Add the asparagus, parmesan, butter, lemon zest and 2 tabelspooons lemon juice.
- Give the risotto a good stir, then taste and adjust the seasoning by adding a little more salt or lemon juice, if needed. If the risotto seems a little tight, or dry, add the reserved broth, 1/2 cup at a time, as needed (I always add at least 1/2 cup). Serve immediately with additional grated parmesan, if desired.
Stove Top Instructions
- Start by putting the chicken stock in a medium saucepan. Keep it hot at a low simmer.
- In a large saucepan, or dutch oven, heat the olive oil, or butter, over medium heat. Add the shallots, a generous pinch of salt, and cook gently until softened, about 4 minutes.
- Stir in the rice and cook for a minute or two until it is coated with butter and shiny. Increase the heat slightly, and deglaze the pan by adding the wine. Stir gently until all the liquid has been absorbed.
- Add a ladleful of hot stock to the rice, stirring until absorbed. Add another generous pinch of salt. Continue adding the stock – 1 ladleful at a time, stirring frequently and making sure it is absorbed before adding the next ladleful – until the rice is al dente. This will take about 20 minutes, 25-30 if you prefer it less al dente. If possible, reserve 1 ladleful of stock.
- Remove from heat and add the asparagus, parmesan, butter, lemon zest and 2 tabelspooons lemon juice. Let the risotto rest for a minute or two. But only a minute or two. Taste and adjust the seasoning by adding a little more salt or lemon juice, if needed. Serve immediately, garnished with a few aspagaus tips and additional grated parmesan, if desired.
Notes
Tips for Better Instant Pot Risotto
- Have all the ingredients ready. To experience the very best risotto, it should be served as soon as it is ready. This means once you open the Instant pot lid, you will add the remaining ingredients, and serve immediately. If you wait to grate the cheese, or prepare the asparagus after it is done cooking, the risotto will overcook.
- Dice the shallots or onions as small as possible. You want the shallots to melt into the risotto and be barely visible.
- Do not brown the shallots or onions. You want to just lightly soften the shallots, not brown them which would change the look and flavour of the risotto. In the Instant Pot you have a little less control over the heat so I like to add the olive oil and shallots before turning on the pot. As soon as the shallots start to soften, add the rice.
- Toasting the rice. All risotto recipes will call for "toasting the rice". This means you want to sauté the rice in the oil until coated, but not actually toast the rice. Again, when making risotto, you do not want any of the ingredients to brown.
- Use very hot broth. As in the traditional stove top method for cooking risotto, you will need to heat the brothbefbre adding it to the rice. Hot broth will allow the Instant Pot to come to pressure faster, speeds and also prevents the rice from becoming mushy. To make things easier, use the microwave to heat the broth while you chop the shallots, and grate the cheese.
- Use less broth. Rice in general needs a lot less liquid to cook in an Instant pot. For this lemon asparagus risotto, we are using half the liquid of a stove top risotto.
- Do a 5-minute quick release of pressure. Once the Instant pot reaches pressure, and has started cooking the risotto, don't stray too far from it. You will want to manually release the pressure after 5 minutes exactly, or the risotto will overcook.
- Once cooked, add more broth. When you open the lid to look inside of your cooked risotto, you will notice most of the liquid pooled on top of the rice. Don't panic, that is how it is supposed to look. When you give it a stir, the rice immediately absorbs the liquid and will continue to thicken as it cools. At this point, I like to add a little more broth to ensure the rice stays nice and loose and doesn't become tight and dry.
- Taste and adjust seasoning. The parmesan cheese adds a lot of af saltiness but I find risotto still needs a bit of seasoning to taste right. Once cooked, taste and add a little more salt or pepper to get it just right.
Lisa
Made this with some fresh asparagus that was gifted to me, and we all just loved it. Definitely the easiest risotto I have made and it was so delicious. My 13 year absolutely loved it!
Thanks for another easy (weeknight!) meal.
Sandra Valvassori
So happy to hear this, Lisa! Perfect time of year to make this dish and so great your daughter loved it too. Thank you for sharing with us!