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Asparagus Risotto


Paula Dean

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  • 2 Tbsp. butter
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 1/3 cups Arborio rice
  • 2 2/3 cups chicken broth
  • 1 cup dry white wine
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. salt
  • 1 pound fresh asparagus, chopped into 1-inch pieces
  • 1 tsp. water
  • 1 cup freshly grated parmesan cheese
  • Garnish: shaved parmesan



Step 1

In a 6-quart pressure cooker, melt butter over medium-high heat. Add onion and garlic; cook, stirring often, for 5 mins. Add rice, and cook for 1 minute, stirring constantly.

Combine broth, wine, lemon juice, and salt. Add 3 3/4 cups broth mixture to rice; cook, stirring constantly, for 2 mins. or until liquid is mostly absorbed. Stir in remaining broth mixture.

Secure lid on cooker, and bring to high pressure over high heat. Immediately reduce heat to low to maintain pressure, and cook for 8 mins. Remove from heat, and use quick-release method.

Meanwhile, place asparagus in a microwave-safe bowl. Add 1 tsp. water, and cover with plastic wrap. Cook on HIGH in 30-second intervals until asparagus is tender.

Stir 1 cup Parmesan and asparagus into risotto. Serve immediately. Garnish with shaved Parmesan, if desired.

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