INGREDIENTS

  • 1 tablespoon unsalted butter 2 cups dry Arborio rice, rinsed
  • 1 shallot, minced
  • 8 ounces thin asparagus, cut into 1-inch pieces
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups chicken stock
  • 1/4 cup grated Parmesan cheese

INSTRUCTIONS

  1. Place the butter in the Instant Pot and melt.
  2. Add the rice to the butter and cook for 2 minutes.
  3. Add the asparagus, kosher salt, pepper, and stock to the Instant Pot; secure the lid.
  4. Press the Manual button and enter 8 minutes.
  5. When the cook time is complete and the pressure has fully released, remove the lid with caution.
  6. Stir in the cheese and serve hot.

SERVES 4 PRESSURE TIME: 8 MINUTES