These overnight oats with honey, chia seeds, and mango will be ready for breakfast when you wake up, or you can grab them to go and eat them at work.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 pound asparagus spears, trimmed and cut into 1-inch pieces
- ½ cup dry white wine
- 1 ½ cups Arborio rice
- 3 ½ cups chicken broth
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ cup shredded Parmesan cheese
- 2 tablespoons lemon juice
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and sauté in butter for 2 minutes; remove and set aside on a plate.
- Return shallots and garlic to the Instant Pot and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and sauté in wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Sauté function.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.
Nutrition Facts
| Calories | 611 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 14 g |
| Sodium | 1498 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe as written. Came out perfectly. I was a little concerned about the asparagus not being done enough, but it came out perfect-not over or under done. I did add some chopped parsley at the end. I’ll be using this recipe again.
Loved it!!! This recipe was perfect!! It was creamy, the asparagus were perfect and that touch of lemon took this to another level! This will definitely go down as one of my go-tos going forward. Thank you!
This was one of the best risottos that I’ve ever made. I didn’t have any stock, so I just used filtered water and I added an overflowing teaspoon of white truffle oil at the finish, plus more salt and pepper to taste.
It’s turned out really well. I added everything except the heavy cream, but my husband loved it and said it was very creamy, I am thinking that is because of the half cup of Parmesan. He said next time perhaps 1 tablespoon of lemon rather than two. But he kept raving about it.
Came out great! I followed the recipe exactly, except that all sautéing steps up to the point when broth, cream, and spices are added were done in a large saucepan on the gas stove (didn’t trust the Instant Pot’s Saute function).
Followed recipe step for step, kept getting food burn despite scraping bottom of pot clean. Would not recommend.