Instant Pot Asparagus Risotto (made with brown rice)
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This creamy Instant Pot Asparagus Risotto is packed with fresh spring flavor, and it’s way easier than the stovetop version—no stirring required! Made with wholesome brown rice, it’s a hands-off, healthier take on classic risotto that still delivers that rich, velvety texture.
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Recipe at a Glance
Why you should make risotto in an Instant Pot
If you love creamy risotto but hate standing over the stove stirring forever, this Instant Pot asparagus risotto is a game-changer. It’s rich, comforting, and full of fresh spring flavor—but hands-off thanks to the pressure cooker. Made with brown rice, it’s a little heartier and healthier than traditional risotto, and everything cooks in one pot for easy cleanup.
Ingredients you will need
Ingredient List
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How to make asparagus risotto in an Instant Pot
Prepare the ingredients: Start by washing and trimming the asparagus, then cut into bite-sized pieces (about 1 to 1 1/2 inches long). Finely chop the onion and garlic, shred the parmesan cheese, and measure out the broth, rice and wine. Once everything is prepped and ready, set your Instant Pot to the sauté function.
STEP 1: Once the Instant Pot is hot, add the olive oil and asparagus. Cook for a few minutes until the asparagus becomes crisp-tender. Remove the asparagus from the Instant Pot and set it aside.
STEP 2: Add the onions and garlic to the hot instant pot and cook them for 1 to 2 minutes; stir in the rice and cook for a few minutes longer.
STEP 3: Press cancel to turn off the sauté mode, and add the broth and wine to the Instant Pot with the onions. Set the pressure cooker to high and cook for 20 minutes. Slow release after 5 minutes.
STEP 5: Carefully remove the lid from the Instant Pot; add the parmesan cheese and asparagus and gently stir until the cheese melts.
Tips for making this recipe
- Use fresh, not frozen or canned asparagus for the best results.
- If the risotto isn’t creamy enough, add more broth a little at a time until it reaches a consistency you like.
- Check out these tips on how to choose clean and cook asparagus
Be sure to check out the full recipe below
Variations
One of the many great things about risotto is that it is very versatile! You can add any kind of cooked seasonal vegetables or add some protein and make it a full meal. Here are some suggestions:
Add more fresh vegetables – Stir in a cup of fresh spinach at the end of the cooking process or add any combination of cooked sliced mushrooms, peas, broccoli or your favorite in-season veggies.
Lemon – Add 2 tablespoons of freshly squeezed lemon juice with the broth and wine, and garnish it with lemon zest.
Fresh herbs – Add a few sprigs of chopped fresh herbs such as fresh thyme, parsley, or tarragon.
Change up the cheese– Instead of using parmesan cheese, try using pecorino romano or gruyere cheese. You can also stir in a tablespoon or two of heavy cream just before serving for a rich and creamy version.
Add protein – For a fully nutritious meal, add 1/2 pound of diced cooked chicken breast or cooked shrimp.
Vegan – For a vegan version, replace the parmesan cheese with an equal amount of nutritional yeast.
Change up the grains – Even though short-grain rice makes the best risotto, you can also try making risotto with long-grain rice or any whole grain such as farro or barley, and adjust the creaminess if needed with more broth or milk.
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 leftover risotto
Store leftover asparagus risotto in an airtight container in the refrigerator for 3 to 4 days.
Reheat leftover asparagus risotto on top of the stove over low heat with a little bit of broth or water to restore the creamy texture.
Recipe FAQs
Yes, you can! 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.
Risotto is a creamy Italian dish that is made with rice and simmered slowly with broth and onions or garlic. The slow cooking allows the rice to release its starches, and when the cheese is added it creates a rich and flavorful sauce.
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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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
- Add more vegetables – Stir in a cup of fresh spinach at the end of the cooking process or add any combination of cooked sliced mushrooms, peas, broccoli or your favorite in-season veggies.
- Asparagus lemon – Add 2 tablespoons of freshly squeezed lemon juice with the broth and wine, and garnish it with lemon zest.
- Fresh herbs – Add a few sprigs of chopped fresh herbs such as fresh thyme, parsley, or tarragon.
- Change up the cheese– Instead of using parmesan cheese, try using pecorino romano, or gruyere.
- Add protein – For a fully nutritious meal, add ½ pound of diced cooked chicken breast, or cooked shrimp.
- Vegan – for a vegan version, replace the parmesan cheese with an equal amount of nutritional yeast.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Source: simpleandsavory.com
I tried this the other day ! Makes risotto so easy!
Happy to hear you liked it shely!