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.

a photo of instant pot brown rice risotto with asparagus

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 recipe and it’s also is a great way to make mashed potatoes.

Why you will love this recipe

  • It’s quick, easy, and hands-off with no 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

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Instant pot asparagus risotto ingredient

Ingredients List

Equipment

How to make this Instant Pot Risotto Recipe

Prepare the ingredients: Clean and cut the asparagus spears into bite-sized pieces, chop the onions and garlic. Shred the parmesan cheese, and measure the broth, rice, and white wine.

Set the instant pot or pressure cooker to the saute setting.

step 1asparagus cooking in an instant pot

Step 1. Cook the Asparagus

Once the Instant Pot is hot, add the olive oil and asparagus. Cook for a few minutes until the asparagus becomes crisp-tender. Remove it from the Instant Pot.

onions cooking in an instant pot

Step 2. Cook the onions

Add the onions and garlic to the hot instant and cook them for a few minutes; stir in the rice and cook for a few minutes longer.

broth pouring into instant pot

Step 3. Add the broth

Press cancel to turn off the saute function, and add the broth and wine to the instant pot.

a finger pressing the on button on ip

Step 4. Set the pressure cooker

Set the pressure cooker to high heat and cook for 20 minutes and slow release after 5 minutes.

rice cheese and rice in an instant pot

Step 5. Add the cheese and asparagus

Carefully remove the lid from the instant pot and stir in the parmesan cheese and asparagus.

asparagus in instant pot

Step 6. Add asparagus

Stir in the asparagus and serve.

TIP: If the risotto isn’t creamy enough, add some broth a little bit at a time until it reaches a consistency that you like.

Ingredient notes & 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, and released after 5 minutes.

Vegetable broth. Adds flavor to this vegetarian risotto and can be substituted with chicken broth for a nonvegetarian version.

White wine. For an alcohol-free version, the wine can be replaced with an equal amount of broth.

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 veggies, or add some protein and make it a full meal. Here are some suggestions:

  • 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 cheese.
  • 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.
an over head view of risotto with asparagus

Serving suggestions

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.

How to store leftover risotto

Store leftover asparagus risotto in an airtight container in the refrigerator for 3 to 4 days.

Reheat it on top of the stove over low heat with a little bit of broth or water to restore the creamy texture.

risotto with asparagus in a white bowl

Recipe tips and questions

Top Tips

FAQs

Can I make brown rice Instant Pot risotto with arborio rice?

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.

What is risotto?

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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risotto with asparagus in a white bowl

Instant Pot Asparagus Risotto with Brown Rice

Brown rice risotto with asparagus is so easy to make in an Instant pot!
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 20 minutes

Click on serving size to scale this recipe

Course: Side Dish Recipes
Cuisine: American Italian
Keyword: brown rice risotto, instant pot asparagus risotto, instant pot risotto
Servings: 2 to 4
Calories: 164kcal
Scale this Recipe 2 to 4

Ingredients

  • 1 cup short grain rice
  • 2 cups low sodium vegetable broth
  • 1/4 cup white wine
  • 1/2 cup parmesan cheeese
  • 1 bunch of asparagus
  • 1 small onion diced
  • 2 cloves chopped garlic
  • 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

This recipe serves 4 as a side dish and 2 as a main course.
Variations:
  • 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.
Serving Suggestions:
Even though risotto can be a meal all by itself, it also tastes great as a side dish with grilled chickenlemon chicken with broccoli, or grilled pork chops or pork chops with vinegar and peppers.

Nutrition

Serving: 1 | Calories: 164kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 564mg | Fiber: 1g | Sugar: 2g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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