Instant Pot Asparagus Risotto (made with brown rice)
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Creamy, flavorful Instant Pot Asparagus Risotto is made with simple and fresh ingredients that bring the flavors of spring together.
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The traditional way to make creamy risotto requires a lot of hands-on time and can be intimidating to make. But when you make risotto in an Instant Pot, it’s so easy and the risotto turns out perfect! Just toss in the ingredients and walk away until it’s done.
The instant pot can make some traditional recipes taste fantastic, like this pressure cooker risotto recipe and it’s also is a great way to make mashed potatoes.
Why you will love asparagus risotto
- It’s quick, easy, and hands-off without stirring over a hot stove.
- Instant pot asparagus risotto is made in one pan which means easy clean-up!
- It’s healthy, made with brown rice and fresh asparagus.
Here is what you will need
This is a brief summary of the ingredients needed to make this instant pot asparagus recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Brown short-grain rice
- Olive oil
- White wine
- Vegetable stock (this is my recipe for vegetable broth)
- Freshly grated parmesan cheese
- Onion
- Garlic
🥄Equipment
- Instant Pot or Electric Pressure Cooker
- Cheese grater
- Vegetable knife
How to make this Instant Pot Risotto Recipe
Prepare the ingredients: Clean and cut the asparagus spears into bite-sized pieces that are about an inch to an inch and a half long, chop the onions and garlic cloves. Shred the parmesan cheese, and measure the broth, rice, and white wine. Set the instant pot or pressure cooker 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.
STEP 4: Set the pressure cooker to high heat, and pressure cook on high pressure for 20 minutes, and slow-release after 5 minutes.
STEP 5: Carefully remove the lid from the instant pot; stir in the parmesan cheese.
STEP 6: Stir in the asparagus and serve.
Ingredient notes and substitutions
The full list of ingredients to make this Instant Pot risotto is above. Below are notes about some of the ingredients along with ideas for substitutes.
Brown short-grain rice – Traditional risotto is made with white arborio rice which is short grain white rice. To keep this recipe nice and healthy, I like to use short-grain brown rice, and the risotto always turns out perfect. You can replace short-grain brown rice with white arborio rice, but the cooking time will need to be adjusted to 10 minutes instead of 20 minutes, and released after 5 minutes.
Vegetable broth – This adds flavor to this vegetarian risotto and can be substituted with chicken broth for a non-vegetarian version.
White wine – For an alcohol-free version, the wine can be replaced with an equal amount of broth.
Fresh garlic cloves – Fresh garlic pairs well with the fresh asparagus and creamy risotto, but if it’s not available you can use 1/4 teaspoon garlic powder.
Try our homemade vegetable broth recipe to make risotto!
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 asparagus risotto – Add 2 tablespoons of freshly squeezed lemon juice with the broth and wine, and garnish it with lemon zest.
Stir in 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 asparagus instant pot risotto – 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 garnsihed 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.
Tips
- For best results, use fresh, not frozen or canned asparagus.
- If the risotto isn’t creamy enough, add broth a little at a time until it reaches a consistency that you like.
- Check out these tips on how to choose, clean and cook asparagus.
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.
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Find process photos and variations in the blog post:
Instant Pot Asparagus Risotto with Brown RiceEquipment
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 risotto – Add 2 tablespoons of freshly squeezed lemon juice with the broth and wine, and garnish it with lemon zest.
- Stir in 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 asparagus instant pot risotto – for a vegan version, replace the parmesan cheese with an equal amount of nutritional yeast.
Even though risotto can be a meal all by itself, it also tastes great as a side dish with grilled chicken, lemon chicken with broccoli, or grilled pork chops or pork chops with vinegar and peppers.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I tried this the other day ! Makes risotto so easy!
Happy to hear you liked it shely!