My recipe makes perfect creamy lemon asparagus risotto ~ follow this method you will never make risotto any other way ever again!!
Why I make risotto in the Instant Pot
I can make restaurant quality lemon asparagus risotto on a weeknight in about 20 minutes total ~ hands off!
I give you stove top directions as well (see below the recipe card,) but personally I will never go back to stove top risotto again. There’s no reason to! The Instant Pot takes all the stirring and guesswork out of risotto by holding steady pressure and cooking the rice evenly in just minutes. You get that classic creamy texture without babysitting the pot ~ just lock the lid and let it do its thing. It’s truly life changing. This is what weeknight dinner dreams are made of 🙂
Table of contents
lemon asparagus risotto ingredient notes
When I make lemon asparagus risotto I have to remember to have everything measured and ready because it all happens so fast!
ARBORIO RICE ~ Arborio rice is a short-grain Italian rice that’s kind of magic when it comes to risotto ~ it’s got just the right amount of starch to create that signature creamy texture while still holding a bit of bite in the center. It’s essential because regular rice just won’t give you that silky, luxurious finish risotto is known for.
- Imported arborio rice is often creamier and more consistent for risotto, and it’s available in many supermarkets. Look for brands like Riso Scotti or Alessi, both Italian-grown and usually stocked in the rice or international aisle.
- Subbing ideas: If you don’t have arborio, no worries ~ carnaroli or vialone nano are great swaps (some say even better). In a pinch, you can get by with sushi rice, but just know it won’t be quite as creamy ~ the texture’s close enough for a weeknight.
SHALLOT ~ I love to use shallot in risotto. It’s milder than garlic but more interesting than onion. I always keep a little bowl of beautiful purple shallots on my counter and use them often. Be sure to mince it finely so it doesn’t interfere with the creamy risotto texture.
MASCARPONE ~ I use this for a creamy finish, along with the more common Parmesan cheese.
- Subbing ideas: You can sub with a dollop of cream cheese, crème fraîche, or even a splash of heavy cream plus a pat of butter—just enough to add that same lush finish.
ASPARAGUS ~ Most risotto recipes have you cook the veggies right along with the rice. I prefer to quickly microwave blanch or stir fry the asparagus and just stir it in at the end. That way it stays fresh, firm, and vibrant.
- Thick or thin stalks? Either will work, but I feel like a little thicker asparagus has more meaty flavor for risotto. Save the skinny ones for a pretty Asparagus Puff Pastry Tart.
LEMON ~ Lemon juice, sure. But don’t skip the zest. This way you get two distinct versions of lemony flavor into your lemon asparagus risotto: the juice gives that famous tang and the zest lends the lemony perfume.
more lemon asparagus recipes
- Creamy Lemon Asparagus Pasta
- Asparagus Bisque
- Lemon Couscous Salad
- Blistered Corn and Asparagus Salad with Salmon
- Creamy Lemon Chicken with Asparagus
Lemon Asparagus Risotto
Equipment
- 6 qt Instant Pot this is the one I use.
Ingredients
- 10 ounces asparagus, trimmed and chopped into 2 inch pieces
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 large shallot, finely minced
- 1 1/2 cups arborio rice
- 2 Tbsp lemon juice
- 3 1/2 cups chicken stock, divided
- 1/2 cup Parmesan cheese, shredded, plus more for garnish
- 1/3 cup mascarpone cheese
Instructions
- Put 2 Tbsp butter and 1 Tbsp olive oil in your Instant Pot, along with the minced shallot. Press SAUTÉ (it should default to the NORMAL heat setting.) Sauté for a minute or so, stirring often, just to soften the shallot.
- Add the 1 1/2 cups arborio rice and stir to toast the rice briefly, about another minute. Press CANCEL to turn the heat off.
- Deglaze with the 2 Tbsp lemon juice and the stir in 3 cups of the stock (reserve the other half cup for later.) Lock the lid on the pot and set the vent to SEAL. Press PRESSURE COOK and set to 6 minutes. It will take the machine a few minutes to come up to pressure, then it will begin the 6 minutes of cooking.
- Meanwhile place your chopped asparagus in a microwave safe bowl and microwave for 2 minutes. Give it a toss and set aside.
- When the Instant Pot beeps after 6 minutes of pressure cooking, do nothing ~ let it sit for 5 more minutes.
- Switch the vent to VENT and allow the pressure to come down. Open the lid and gently stir in the 1/2 cup Parmesan cheese and 1/3 cup mascarpone cheese. Stir in the chopped asparagus as well. Taste and add salt and pepper as needed.
- If you would like a looser consistency for your risotto, simply press the SAUTÉ button and stir in more chicken stock.
- Serve immediately with more Parmesan cheese and a sprinkle of lemon zest.
Notes
Nutrition
STOVE TOP DIRECTIONS for lemon asparagus risotto
In the Instant Pot, less liquid is needed because there’s no evaporation. On the stovetop, you’ll lose more liquid as it simmers, so you’ll want to increase the liquid to 6 cups.
- Trim and chop the asparagus into 2-inch pieces, then microwave or steam it until just tender, about 2–3 minutes. Set it aside for later.
- In a saucepan warm 6 cups chicken stock (or I like a mixture of chicken stock and water) and keep it on low heat ~ it’s important the broth stays hot as you go.
- In a large saucepan or Dutch oven, melt the butter and olive oil over medium heat. Add the minced shallot and sauté for a couple of minutes until soft and fragrant.
- Stir in the arborio rice and toast it for a minute, just enough to coat the grains and bring out a little nuttiness.
- Add the lemon juice and stir until it’s mostly absorbed.
- Now start adding the warm stock about ½ cup at a time, stirring frequently and letting each addition absorb before adding more. This part takes about 20–25 minutes and builds that creamy risotto texture. You may not need all the broth, but keep it close.
- When the rice is tender with a bit of bite and everything looks creamy, stir in the Parmesan, mascarpone, and the cooked asparagus. Stir gently until the cheeses melt and everything is silky.
- Taste and season with salt and pepper. If the risotto feels tight, add a splash more broth to loosen it up.
- Serve right away with more Parmesan and a sprinkle of lemon zest on top.
