INSTANT POT® ASPARAGUS RISOTTO
This creamy asparagus risotto looks and tastes decadent, but it's surprisingly easily made in the Instant Pot®!
Provided by fabeveryday
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
- Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.
Nutrition Facts : Calories 611.4 calories, Carbohydrate 81.3 g, Cholesterol 76.2 mg, Fat 23.1 g, Fiber 3.6 g, Protein 14.5 g, SaturatedFat 14.1 g, Sodium 1498.2 mg, Sugar 4.5 g
ASPARAGUS RISOTTO RECIPE
The bright, fresh flavors of asparagus permeate this creamy risotto. Made in the instant pot, asparagus risotto is such a simple main dish!
Provided by LifeMadeSimpleTeam
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- In a small saucepan set over low heat, add chicken broth. Let broth warm while preparing remaining ingredients.
- Turn Instant Pot on SAUTE. When hot, add 2 tablespoons butter. Once the butter has melted add the shallot and cook for about 2 minutes, stirring frequently. Add garlic and cook until fragrant
- Stir in rice, salt, and pepper. Cook for 1 minute, stirring frequently.Pour in warm broth, stir then close lid
- Turn Instant Pot on MANUAL mode with high pressure selected for 6 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting, this usually takes 5 minutes
- Meanwhile, in a skillet set over medium heat, add the olive oil. Once hot, add the asparagus and cook for 8-10 minutes or until soft
- Remove the lid and stir in the remaining butter and the Parmesan. Let rest for 5 minutes, stir and serve
- Garnish with asparagus and additional Parmesan.
Nutrition Facts : Calories 193 kcal, Carbohydrate 23 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 388 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PRESSURE COOKER ASPARAGUS RISOTTO
Pressure Cooker Asparagus Risotto. Creamy risotto is easy in a pressure cooker - no stirring needed!
Provided by Mike Vrobel
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Trim the tough end from the asparagus and discard. Cut the asparagus tips from the bunch. Thin-slice the remaining asparagus stalks (I aim for ¼ inch slices, so they mix in with the grains of rice).
- Heat the olive oil in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the oil is shimmering, about 3 minutes. Add the asparagus tips and sauté until crisp-tender, about 3 minutes. Remove the asparagus tips with a slotted spoon and set aside for later, leaving as much of the oil behind as possible. Add the shallot and sliced asparagus stalks to the pot, and sprinkle with ½ teaspoon salt. Sauté, stirring often, until the shallots soften and the asparagus turns bright green, about 3 minutes. Stir in the rice and cook, stirring occasionally, until it the rice turns translucent at the edges, about 5 minutes.
- Stir in the vegetable broth and 1 teaspoon salt. Lock the lid on the pressure cooker. Cook at high pressure for 5 minutes for both electric pressure cookers and stovetop pressure cookers (Manual Mode or Pressure Cook for an Instant Pot). Quick release the pressure. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
- Leave the pot in keep warm mode (or put a stovetop pressure cooker over low heat.) Stir the butter into the rice, then spread the asparagus tips out on top of the rice in a single layer. Cover the pot (but don't lock the lid) and steam the asparagus tips until they are tender, about five minutes. Add the (optional) grated cheese, then stir the asparagus tips and cheese into the rice.
Nutrition Facts : ServingSize 1/2 cup, Calories 232 calories, Sugar 3.1 g, Sodium 437.4 mg, Fat 13.8 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 1.7 g, Protein 4.8 g, Cholesterol 25.3 mg
INSTANT POT ASPARAGUS RISOTTO
This delicious Instant Pot Asparagus Risotto is a simple weeknight dinner that is packed with amazing flavor.
Provided by Sarah Cook - Sustainable Cooks
Categories Side Dish
Time 19m
Number Of Ingredients 11
Steps:
- Set the Instant Pot to sauté. Melt butter and sauté the garlic and onion until softened (~2 min).
- Add white wine, 2 cup chicken stock (reserving 1/2 cup for later).
- Scrape the bottom of the Instant Pot and then add rice, kosher salt, black pepper, and lemon zest.
- Place the lid on the Instant Pot and set the vent to sealing. Press Manual>High>5 minutes.
- Allow for a natural release for 2 minutes and then perform a quick release to remove additional pressure.
- When the vent has dropped, carefully open the lid. There will still be liquid not absorbed.
- Add the remaining 1/2 cup of chicken stock and stir well, lifting the rice from the bottom to make sure the stock makes contact with the bottom of the insert. The risotto will look soupy at this point.
- Add the asparagus on top of the rice without stirring. Put the lid back on, flip the vent to sealing, and press manual, high pressure, and toggle down to 0 min cook time.
- When the Instant Pot has finished the 0-minute process, flip the vent and do a quick release.
- Carefully open the lid, stir in the Parmesan cheese.
Nutrition Facts : ServingSize 1 cup, Calories 402 kcal, Carbohydrate 53 g, Protein 14 g, Fat 14 g, SaturatedFat 8 g, TransFat 0.3 g, Cholesterol 36 mg, Sodium 566 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 5 g
ASPARAGUS LEMON RISOTTO
If you've ever had risotto, you know how decadent and delicious this dish is. And if you've ever tried to make it before, you know how tedious cooking it can be. With the Instant Pot, you can create creamy, parmesan-laden homemade risotto quickly. We recommend you serve this dish with Italian parsley and extra grated cheese.
Provided by Instant Brands Culinary Team
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Select SAUTÉ, HIGH. Select START.
- Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.
- Remove asparagus and place into a bowl. Set it aside.
- Add unsalted butter to inner pot. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.
- Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.
- Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.
- Secure the lid for pressure cooking.
- Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.
- Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.
- Remove lid. Add grated parmesan and cooked asparagus.
- Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.
SLOW-COOKER ASPARAGUS-BARLEY RISOTTO
Lighten your cooking load and liven up your Easter spread with our easy slow-cooker risotto. This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Have your guests add a squeeze of lemon for an extra pop of brightness.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
- Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
- Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.
INSTANT POT MUSHROOM RISOTTO
This creamy risotto gets its rich flavor from leeks, wild mushrooms and white wine. Best of all, you can add the broth all at once -- no standing at the stove and stirring throughout!
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the mushrooms, garlic, leeks, thyme, 6 tablespoons of the butter, 2 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot®. Set the pot to high saute (see Cook's Note) and cook, stirring occasionally, until the vegetables have reduced in volume and are beginning to brown, 15 to 20 minutes. Add the rice and cook, stirring occasionally, until the rice is opaque but not browning, about 5 minutes.
- Add the wine and scrape up any browned bits from the bottom with a wooden spoon. Continue to cook, stirring frequently, until most of the wine has been absorbed, 2 to 3 minutes. Add the broth and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release. Being careful of any remaining steam, unlock and remove the lid.
- Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Set the pot to high saute and cook, stirring frequently, until the mixture comes to a boil and thickens slightly, 2 to 3 minutes.
- Turn off the heat, add the Parmesan and remaining 4 tablespoons butter and stir to combine. Serve with additional Parmesan.
PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS
This speedy method of making risotto works every time! -Kim Gray, Davie, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
CREAM OF ASPARAGUS RISOTTO
Make and share this Cream of Asparagus Risotto recipe from Food.com.
Provided by PanNan
Categories White Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim rough ends from asparagus; discard.
- Cut off asparagus tips and reserve.
- Cut stalks into 3/4 inch-long pieces.
- Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
- Puree mixture until smooth.
- Set aside.
- Melt butter in heavy large saucepan over medium heat.
- Add onion and saute until tender, about 8 minutes.
- Add rice and stir 1 minute.
- Add wine and cook until absorbed, stirring often, about 2 minutes.
- Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
- Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
- Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
- Add reserved asparagus puree and stir until absorbed, about 3 minutes.
- Stir in 1/2 cup Parmesan and cream.
- Season to taste with salt and pepper.
- Transfer risotto to bowl.
- Garnish with rosemary sprigs, if desired.
- Serve, passing remaining Parmesan separately.
Nutrition Facts : Calories 445, Fat 12.2, SaturatedFat 6.9, Cholesterol 33.3, Sodium 355.3, Carbohydrate 63.7, Fiber 4.6, Sugar 3.1, Protein 18
INSTANT POT® RISOTTO
Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Rice Risotto Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Dissolve the chicken bouillon cube in the hot water and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
- Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 57.2 g, Cholesterol 26.4 mg, Fat 18.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 7.3 g, Sodium 547.4 mg, Sugar 0.8 g
LEMON ASPARAGUS RISOTTO
Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.
Provided by stefychefy
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
- Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g
INSTANT POT CARROT-SAFFRON RISOTTO
An electric pressure cooker is so worth the precious counter space it takes up. Not only does food cook in a fraction of the time, but the results are rich and flavorful. Use this recipe as a guide, and sub out whatever vegetables and flavorings you have on hand. Zucchini and mint, mushrooms and thyme, or shredded butternut squash and rosemary would all be lovely in place of the carrots and saffron.
Provided by Samantha Seneviratne
Categories dinner, grains and rice, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.
- Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.
- Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.
- When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.
RISOTTO WITH ASPARAGUS
Provided by Moira Hodgson
Categories dinner, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
- In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
- Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
- Stir in the cheese, correct seasoning, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams
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