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
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.
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.
CREAMY PARMESAN RISOTTO WITH ASPARAGUS
From the Cuisinart Rice Cooker instruction booklet. Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entree) This is for the 4 cup rice cooker.
Provided by HeatherN
Categories Short Grain Rice
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
- Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
- Add the rice; stir to coat completely. Cover and cook 2 minutes.
- Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
- Add the water or stock; stir.
- Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
- Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
- When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
- Stir the steamed asparagus into the risotto.
INSTANT POT® MUSHROOM RISOTTO
Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
- Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
- Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g
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
ASPARAGUS RISOTTO
An easy Asparagus Risotto recipe
Categories Rice Vegetable Side Asparagus Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
- Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
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
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
More about "instant pot asparagus parmesan risotto recipes"
INSTANT POT PARMESAN RISOTTO - 365 DAYS OF SLOW COOKING …
From 365daysofcrockpot.com
4.7/5 (32)Total Time 25 minsServings 4
- Press the Saute button on Instant Pot®. Add and melt the butter. Add the onion and stir fry for 3–5 minutes until onions are translucent. Add garlic and rice and cook for an additional minute. Add 1 cup broth and stir for 2–3 minutes until it is absorbed by the rice.
- Press the Manual button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid.
- Ladle into bowls and garnish each with 1?8 cup fresh parsley (I garnished mine with green onions).
CREAMY PARMESAN RISOTTO WITH ASPARAGUS - 6 CUPS RECIPE - CUISINART
From cuisinart.com
ASPARAGUS RISOTTO RECIPE, WITH LEMON JUICE AND PARMESAN
From thelondoneconomic.com
INSTANT POT RISOTTO WITH PARMESAN - GOOD HOUSEKEEPING
From goodhousekeeping.com
INSTANT POT RISOTTO (PARMESAN & PROCESSO) - PLAIN CHICKEN
From plainchicken.com
INSTANT POT TRUFFLED MUSHROOM RISOTTO - FAB EVERYDAY
From fabeveryday.com
SLOW-COOKER ASPARAGUS RISOTTO - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
INSTANT POT GARLIC PARMESAN RISOTTO - BIGOVEN.COM
From bigoven.com
ASPARAGUS AND PARMESAN RISOTTO - WHAT'S GABY COOKING
From whatsgabycooking.com
ASPARAGUS AND PARMESAN RISOTTO | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
INSTANT POT ASPARAGUS - TESTED BY AMY - PRESSURE COOK …
From pressurecookrecipes.com
13 DELICIOUS WAYS TO MAKE INSTANT POT RISOTTO | ALLRECIPES
From allrecipes.com
PRESSURE COOKER ASPARAGUS RISOTTO - DADCOOKSDINNER
From dadcooksdinner.com
INSTANT POT ASPARAGUS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
CHEESY INSTANT POT RISOTTO WITH SPRING VEGGIES RECIPE
From superhealthykids.com
INSTANT POT PARMESAN RISOTTO - EASY PEASY MEALS
From eazypeazymealz.com
INSTANT POT RISOTTO RECIPE WITH PEAS - DESSERT FOR TWO
From dessertfortwo.com
6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS | ALLRECIPES
From allrecipes.com
INSTANT POT ASPARAGUS - TENDER ASPARAGUS IN MINUTES!
From runningtothekitchen.com
INSTANT POT RISOTTO WITH ASPARAGUS | FOODTALK
From foodtalkdaily.com
INSTANT POT ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
PRESSURE COOKER RISOTTO: ASPARAGUS AND PEA RISOTTO IN …
From bigoven.com
BEST ASPARAGUS RISOTTO - A COUPLE COOKS
From acouplecooks.com
INSTANT POT RISOTTO RECIPE - RACHEL COOKS®
From rachelcooks.com
CREAMY PARMESAN RISOTTO WITH ASPARAGUS - 3 CUPS RECIPE - CUISINART
From cuisinart.com
INSTANT POT RISOTTO WITH PARMESAN AND WHITE WINE - 40 APRONS
From 40aprons.com
CREAMY PARMESAN RISOTTO WITH ASPARAGUS - 6 CUPS RECIPE - CUISINART
From cuisinart.com
INSTANT POT RISOTTO - 15 MINUTE COOK TIME! - KYLEE COOKS
From kyleecooks.com
INSTANT POT GARLIC PARMESAN RISOTTO
From 365daysofcrockpot.com
ASPARAGUS SPRING RISOTTO & MAKING MICRO STOCK - HIP PRESSURE …
From hippressurecooking.com
INSTANT POT RISOTTO - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
HOW TO MAKE ASPARAGUS RISOTTO? - CULLY'S KITCHEN
From cullyskitchen.com
HOW TO COOK ASPARAGUS IN YOUR INSTANT POT OR AIR FRYER - TASTE OF …
From tasteofhome.com
INSTANT POT RISOTTO WITH SHRIMP AND ASPARAGUS | RV LIFESTYLE
From rvlifestyle.com
INSTANT POT RISOTTO WITH GRUYERE AND PARMESAN RECIPE
From cdkitchen.com
INSTANT POT SHRIMP AND ASPARAGUS RISOTTO RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO MAKE RISOTTO IN THE INSTANT POT - CHEW OUT LOUD
From chewoutloud.com
BEST INSTANT POT RISOTTO RECIPE - DELISH
From delish.com
ASPARAGUS RISOTTO (INSTANT POT) - GET ON MY PLATE
From getonmyplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love