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Asparagus Risotto (no wine) - Instant Pot

I strongly recommend topping it with seared scallops.

I really love the undertones of wine in risotto, but I'm not a big white wine drinker, so I decided to try this wine-free recipe. With fancy parmesan (from the $5 bin at the Fred Meyer cheese counter) and homemade vegetable broth and the delicious creaminess that the Instant Pot creates, I didn't miss it. This tasted like restaurant food. The scallops didn't hurt.

I followed this official Instant Pot recipe, subbing asparagus for their mushrooms and spinach, and subbing dried basil for thyme, and eliminating the crushed red pepper. Oh, and I'm sure I added more than their recommended amount of parmesan. The more the merrier.


The Recipe:
2 tb olive oil for risotto plus 1 tb for asparagus
1 medium shallot, minced
1/4 tsp salt for risotto plus 1/4 tsp for asparagus
2 cloves garlic, minced
2 c vegetable broth
1 c arborio rice
1/4 tsp dried basil
1 bunch asparagus, cut into 1-inch pieces
1/2 c parmesan cheese, grated
Optional: scallops to sear and place on top.
  • Toss asparagus pieces in 1 tb olive oil and salt. 
  • Spread asparagus out on baking sheet and roast in oven at 400 degrees for 10-15 minutes, to desired texture.
  • Put Instant Pot in saute mode. Heat the 2 tb olive oil, then add the shallots and cook for 2 minutes, stirring occasionally.
  • Add garlic and cook for 1 minute.
  • Add arborio rice, stir, and cook for 1 more minute.
  • Turn Instant Pot off.
  • Add salt, broth, and basil.
  • Pressure cook for 6 minutes. Quick release.
  • Stir in asparagus and parmesan cheese.


The Verdict:
Overall grade: A
Overall reason: Easy and delicious. Not quite healthy, but not bad.
Time to prepare: 30 minutes
Husband quote: "The only problem is it's so good that I ate it too fast."
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