Lemon Asparagus Risotto
Make restaurant quality lemon asparagus risotto on a weeknight in about 20 minutes total ~ hands off! (Stove top instructions included.)
Servings: 4
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
*If your asparagus is on the thicker side you may want to peel the outer layer of the lower ends, which can be tough.
Nutrition
Calories: 579 kcal · Carbohydrates: 72 g · Protein: 18 g · Fat: 24 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 0.2 g · Cholesterol: 49 mg · Sodium: 559 mg · Potassium: 462 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 1078 IU · Vitamin C: 8 mg · Calcium: 204 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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