Risotto is an easy meal to make in the instant pot. Recipe from here.

Total Time: 2 hours

Ingredients

• 2 tbsp olive oil

• 2 cups asparagus

  • break into pieces

• 2 tbsp unsalted butter

• 1 large shallot diced / half a white onion

• 2 garlic cloves minced

• 1 cup Arborio rice

• 2 cups vegetable broth

• 2 tbsp freshly squeezed lemon juice

• 1/2 tsp salt

• 1/2 cup freshly grated parmesan

Recipe

1. Select SAUTÉ, HIGH. Select START.
2. Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.
3. Remove asparagus and place into a bowl. Set it aside.
4. 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.
5. Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.
6. Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.
7. Secure the lid for pressure cooking.
8. Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.
9. Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.
10. Remove lid. Add grated parmesan and cooked asparagus.
11. Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.