Instant Pot Lemon Asparagus Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring-inspired risotto with fresh asparagus, peas, and bright lemon juice made creamy with butter and parmesan. Made in a pressure cooker for ease, it's a vibrant, comforting vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Arborio Rice
- 8 ounces Asparagus (fresh and cut into 2 inch pieces, bottom white part discarded*)
- 2 tablespoon Olive Oil (divided)
- 2/3 cup Onion (diced)
- 4 cloves Garlic (minced)
- 2 cups Vegetable Broth
- 1 tablespoon Unsalted Butter
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 cup Green peas (frozen, I used petite green peas )
- 1 tablespoon Lemon juice
- 1/2 cup Parmesan cheese
- Black Pepper (freshly ground, to taste)
- Parmesan cheese (grated )
- Crushed Red Chili Flakes (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1052mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 228mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1052MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.