Lemon Asparagus Risotto

Pressure Cooker Instructions
Recipe Credit: Instant Pot Recipe Booklett

(Italian, Pressure Cookery, Rice, Asparagus, Lemon)

Yield: 2 servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients

3 Tbsp EVOO
2 C asparagus, trimmed and cut into 1.5-inch pieces
2 Tbsp unsalted butter
1 large shallot, diced
2 garlic cloves, minced
1 C arborio rice
2 C vegetable broth
2 Tbsp freshly squeezed lemon juice
1 tsp lemon zest
½ C freshly grated Parmesan cheese
½ tsp sea salt
Garnish
grated Parmesan

Instructions

1. Select SAUTÉ, HIGH. Select START.
2. Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes until slightly tender.
3. Remove asparagus and place into bowl. Set it aside.
4. Add unsalted butter to inner pot. Once putter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.
5. Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.
6. Pour in the vegetable broth. Add lemon juice and zest, then stir.
7. Secure the lid for pressure cooking.
8. Select PRESSURE COOK, HIGH. Set time for 6 minutes. Select START.
9. Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.
10. Remove lid. Add grated Parmesan and cooked asparagus.
11. Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.