Description
A bright, creamy, and ultra‑quick lemony asparagus risotto made in just 20 minutes—perfect for a comforting weeknight meal.
Ingredients
Scale
- 10 oz asparagus, trimmed & chopped into 2″ pieces
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 large shallot, finely minced
- 1½ cups Arborio rice
- 2 Tbsp fresh lemon juice
- 3½ cups chicken or vegetable stock, divided
- ½ cup freshly grated Parmesan cheese
- ⅓ cup mascarpone cheese
- Salt & freshly ground pepper, to taste
Instructions
- Set Instant Pot to sauté. Melt butter with olive oil, add shallot and sauté 1 minute until softened.
- Stir in Arborio rice, toast about 1 minute, then cancel sauté.
- Add asparagus pieces, 2 Tbsp lemon juice, and 1½ cups broth. Secure lid and cook on high pressure for 6 minutes.
- Quick‑release pressure, open and stir. Add remaining broth, Parmesan, and mascarpone. Stir until creamy and combined.
- Season with salt and pepper, adjust lemon if desired, and serve immediately garnished with extra cheese or zest.
Notes
- For stove‑top: follow standard risotto method using same ingredients and times (about 20 min cook time)
- Mascarpone adds extra creaminess—sub with heavy cream if preferred.
- Ensure stock is hot before adding to prevent temperature drops
- Garnish with extra lemon zest, parsley, or chives for freshness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main or Side
- Method: Instant Pot (with stovetop option)
- Cuisine: Italian‑American
Nutrition
- Serving Size: 1 cup
- Calories: approx. 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 45mg