Go Back
Print

Asparagus and Pancetta Rissoto (for Instant Pot)

This is combination of multiple recipes that I have used. It results in a creamy, risotto.

Course Dinner
Keyword Asparagus, Instant Pot, pancetta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 2 cloves Garlic chopped
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 12 stalks Asparagus chopped
  • 2/3 cup pancetta cubed
  • 1.5 cup Arborio Rice
  • 1 qt chicken stock
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion (sweet works well) chopped
  • garnish (chives or lemon zest)
  • salt and pepper to taste

Instructions

  1. Press Saute to preheat the Instant Pot.  When the words "Hot" appear on the display, add butter and oil.  Let butter melt

  2. Then add garlic, onion, asparagus, and pancetta for about 2 minutes until onion starts to be come translucent.

  3. Press stop/cancel.

  4. Add Rice and stir to mix and cover the rice.  Now add the wine and stir.  Then add the stock.  Stir again.  Then set the IP for 9 minutes.  Quick release when done.

  5. Open Instant Pot.  If there is remaining liquid, turn on Saute and leave the top off to evaporate some of the liquid.  Add Parmesan cheese and stir.  Salt and pepper to taste.  Garnish with Chives and/or lemon zest