Ingredients

The following ingredients have 4 Servings
  • 2 c +1 tbsp low sodium chicken broth
  • 1/4 c (1/2 stick) unsalted butter (divided)
  • 1 shallot (minced)
  • 1 c arborio rice
  • 3/4 tsp kosher sea salt (more to taste)
  • 1/4 tsp ground black pepper or white pepper
  • 1 tsp olive oil
  • 1 lb fresh asparagus cut into 1 1/2 inch pieces (be sure to remove woody ends first)
  • 1/2 c Parmesan cheese (freshly grated)

Instruction

  • In a small saucepan set over low heat, add chicken broth. Let broth warm while preparing remaining ingredients.
  • Turn Instant Pot on SAUTE. When hot, add 2 tablespoons butter. Once the butter has melted add the shallot and cook for about 2 minutes, stirring frequently. Add garlic and cook until fragrant
  • Stir in rice, salt, and pepper. Cook for 1 minute, stirring frequently.Pour in warm broth, stir then close lid
  • Turn Instant Pot on MANUAL mode with high pressure selected for 6 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting, this usually takes 5 minutes
  • Meanwhile, in a skillet set over medium heat, add the olive oil. Once hot, add the asparagus and cook for 8-10 minutes or until soft
  • Remove the lid and stir in the remaining butter and the Parmesan. Let rest for 5 minutes, stir and serve
  • Garnish with asparagus and additional Parmesan.