Instant Pot Asparagus Risotto (made with brown rice)
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Instant Pot asparagus risotto is a simple way to get a creamy, satisfying dinner on the table without standing at the stove. It’s made with brown rice for a heartier texture and fresh asparagus for a pop of spring flavor, letting the pressure cooker do most of the work for you.
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Recipe at a Glance
Ingredient Notes
- Rice: Use brown short-grain as written, or swap in arborio for a more classic risotto texture.
- Broth: Vegetable or chicken broth both work—use what you have
- Wine: Adds depth, I like to use Pinot Grigio or Sauvignon Blanc, and you can skip it and use extra broth instead.
- Parmesan: Freshly grated melts best and gives the smoothest texture.
- Asparagus: Thicker spears hold up better and stay tender, not mushy.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Asparagus Risotto in an Instant Pot
- Prep : Chop the asparagus into bite-sized pieces and finely chop the onion and garlic. Shred the parmesan and measure out the broth, rice, and wine.
- Sauté the asparagus: Heat the Instant Pot on sauté, add olive oil and asparagus, and cook until crisp-tender. Remove and set aside.
- Build the base: Add the onion and garlic and cook for a minute or two. Stir in the rice and cook briefly.
- Pressure cook: Add the broth and wine, cancel sauté, and cook on high pressure for 20 minutes. Let the pressure release for 5 minutes, then release the rest.
- Finish: Stir in the parmesan and asparagus until creamy.
Make it Your Own
Here are some easy swaps and simple ways to change this recipe up:
- Add veggies: Stir in spinach at the end, or mix in mushrooms, peas, or broccoli
- Brighten it up: Add a squeeze of lemon juice and a little zest
- Switch the cheese: Try pecorino or gruyère, or add a splash of cream for extra richness
- Add protein: Top with cooked chicken or shrimp to make it a full meal
- Make it vegan: Use nutritional yeast instead of parmesan
- Try fresh herbs: Finish with parsley, thyme, or tarragon
The next time you make risotto, try a remake, here are some of my favorite combos:
Hearty: Mushroom + Chicken + Peas
Seafood: Shrimp + Broccoli + Lemon
- Check out these tips on how to choose clean and cook asparagus
Serving suggestions
Even though risotto can be a meal by itself, it also tastes great as a side dish garnished with sea salt and black pepper with grilled chicken, lemon chicken with broccoli, or grilled pork chops or pork chops with vinegar and peppers.
How to Store and Reheat Leftover Risotto
- Store leftover risotto in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over low heat, adding a splash of broth or water to bring back the creamy texture.
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Instant Pot Asparagus Risotto with Brown Rice
Equipment
Ingredients
- 1 cup Brown short grain rice
- 2 cups low sodium vegetable broth
- 1/4 cup white wine
- 1/2 cup parmesan cheese
- 1 pound asparagus fresh
- 1 small onion diced
- 2 cloves garlic chopped
- 1 tablespoon olive oil
Instructions
- Clean and cut the asparagus spears into bite-sized pieces, and chop the onions and garlic. Shred the parmesan cheese, and measure the broth, rice, and white wine.
- Set the instant pot or electric pressure cooker to the saute setting.
- Once the pressure cooker is hot, add the olive oil and asparagus; cook for a few minutes until the asparagus becomes crisp and tender, and remove it from the Instant Pot.
- Add the onions and garlic to the hot pressure cooker and cook for a few minutes, then stir in the rice and cook for a few minutes longer until the tips of the rice begin to turn translucent.
- Press cancel to turn off the saute function, and add the broth and wine to the instant pot.
- Set the pressure cooker to high and cook for 20 minutes, and slow release for 5 minutes.
- Release the pressure and carefully remove the lid and stir in the parmesan cheese and asparagus.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Instant Pot Risotto Frequently Asked Questions
Use the same amount of rice and liquid as stated in the recipe card, and adjust the cooking time to 10 minutes on high heat and release after 10 minutes.
Yes! Use olive oil and swap Parmesan cheese for nutritional yeast or vegan cheese.
Absolutely! Use an equal amount of broth instead.
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Source: simpleandsavory.com
I tried this the other day ! Makes risotto so easy!
Happy to hear you liked it shely!