This Instant Pot risotto is made with sweet fennel and crunchy asparagus. An Italian classic, this dish is super easy with a pressure cooker. It's a great vegetarian and gluten-free dinner meal.
Course Main
Cuisine Italian
Keyword Dinner Recipes, Gluten-Free, Instant Pot Risotto, Italian Cuisine, rice, Vegetarian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 659kcal
Ingredients
To go in the pot
1mediumonionfinely diced
2tablespoonsolive oil
½mediumfennel bulbdiced
½bunch of asparagusdiced
½teaspoonsalt
2largecloves of garlic
2cupsarborio ricefor risotto
⅓cupwhite wine
Zest of ½ lemon
2cupsvegetable stock1 cube + 2 cups water
2cupschicken stock1 cube + 2 cups water
2tablespoonsbutter(25 g)
½cupgrated Parmesan cheese
To top the risotto
1tablespoonolive oil
½bulbfennelsliced,
½bunchasparaguscut into smaller pieces (see picture)
¼teaspoonsalt
Juice of ½ lemon
Instructions
Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the onions and olive oil and sauté for 5 minutes, stirring a few times.
In the meantime, prepare the vegetables. Dice half of the fennel and asparagus into smaller cubes to go in the pot, and slice the rest into larger strips and pieces to be pan-fried as a topping.
Add the diced fennel and asparagus to the pot together with salt and garlic and stir through.
Add the rice, white wine, and lemon zest and stir through.
Add the stock, stir through, and press Keep Warm/Cancel key on the Instant Pot to stop the Sauté function. Make sure to scrape any rice kernels or vegetables off the inner pot walls.
Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 5 minutes. After 3 beeps the pressure cooker will start going.
While the risotto is cooking, heat a tablespoon of olive oil in a frying pan over medium-high heat. Add the remaining fennel and asparagus and sprinkle with salt. Cook for 5 minutes, stirring a few times, until golden and softened. Drizzle with some lemon juice and set aside.
Once the timer goes off, allow the pressure to release for 2 minutes and then, carefully, use the quick release method to release the rest of the steam and pressure.
Open the lid and stir in the butter and Parmesan cheese. Add extra pepper and taste for salt. Serve topped with pan-fried asparagus and fennel and a side salad.