I've mentioned my Instant Pot before, and it really is a genius appliance (and they don't pay me to say that!) Risotto in the Instant Pot might just be one of its best uses, because it turns risotto from a standing-over-the-stove dish to set-it-and-forget-it on a weeknight. There are a few minutes of sauteing onions and toasting rice at the beginning, but then everything gets sealed in and pressure cooked to perfection. The texture is fantastic, and I found that the rice was perfectly cooked in 5 minutes at high pressure. The flavors here are great for spring and summer -- fresh asparagus and parsley brighten up the rich risotto.
The recipe below can be easily adapted to fit with whatever vegetables or proteins you prefer. Just roast or otherwise cook your add-in ingredients while the risotto is cooking, and then stir them in at the last minute. You just want to make sure that whatever you choose is fairly "dry" -- if you try to use a very liquid-y addition, it will water down the risotto.
Asparagus Risotto in the Instant Pot (adapted from The Kitchn)
1 bunch asparagus
2 T vegetable oil
Salt and pepper
4 cups chicken stock
1/4 cup olive oil
1 medium yellow onion, diced
1 large garlic clove, minced
2 cups arborio rice
1/2 cup white or blush wine
Large pinch of saffron (optional)
2 T butter
1/2 cup grated Parmesan cheese, plus more for the table
A handful of minced fresh parsley, plus more for the table
1. Preheat the oven to 425 degrees. Line a baking sheet with foil.
2. Trim and wash the asparagus. Cut into bite-sized pieces. Toss with the oil and season with salt and pepper. Roast in the oven until browned and tender (timing will depend on the size of your asparagus spears).
3. Meanwhile, heat the chicken stock in a microwave or small saucepan until hot. Set aside.
4. Press the "Saute" button the Instant Pot and add the olive oil. When the oil is hot, add the onion and saute for a few minutes, until softened but not brown. Add the garlic, and stir for another minute. 5. Add the rice to the pot, and continue stirring for 2-3 minutes, until slightly toasted.
6. Add the wine and saffron to the pot, and stir until absorbed, 1 minute.
7. Add the hot stock, stir well, and secure the lid. Use the "Manual" function to cook for 6 minutes at high pressure.
8. When the timer beeps, quick release the Instant Pot, being careful to avoid the steam. Stir well, and set the Instant Pot to "Saute." If needed, cook the risotto further, stirring well (I was able to skip this step). Stir in teh butter and Parmesan cheese. When it is melted, turn off the Instant Pot and stir in the roasted asparagus and minced parsley.
9. Scoop into serving dishes, and top with more Parmesan and parsley.