(Image by: 2 Sisters Recipes)

Smyrna Depot Farmers Market Recipe of the Month:
Instant Pot Asparagus Risotto

Servings: 4
Prep time: 5 minutes
Pressurizing/depressurizing: 7 minutes
Cook time: 19 minutes

Ingredients:
3 Tablespoons Butter
⅓ Cup White Onion (chopped)
3 Cloves Garlic (minced)
¼ Cup White Wine
2 ¼ Cup Chicken Broth
¼ Cup Half and Half
1 Cup Arborio Rice
Salt and Pepper (to taste)
Italian Seasoning (to taste)
Lemon Pepper (to taste)
1 Pound Asparagus (trimmed and cut into 1.5-inch pieces)
½ Cup Shredded Parmesan

Directions:
Set your Instant Pot to sauté.

Melt the butter and sauté the garlic and onion until soft (about 2-3 minutes).

Add the white wine and 2 cups chicken broth (saving 1/4 cup for later).

Scrape the bottom of the Instant Pot and then add rice, salt, pepper and other seasonings.

Place the lid on the Instant Pot and set the vent to seal. Set pressure to high for 5 minutes. Allow to natural release pressure for 2 minutes then quick release the valve to remove any additional pressure.

Add remaining ¼ cup chicken stock and half and half and stir well, lifting the rice from the bottom of the pot. The risotto will look soupy at this point. Place asparagus on the top of the rice (DO NOT STIR), put the lid back on, set vent to seal. Set pressure to high pressure with 0 cook time.

When the Instant Pot is finished with the 0-minute process, quick release the vent. Open the lid and stir in the Parmesan cheese. Let risotto sit for 2–3 minutes to thicken, then serve.

Notes:
If you double the recipe the cook times will remain the same, but it may take longer for the Instant Pot to come to pressure.

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Find fresh vegetables at the Smyrna Depot Farmers Market, held each Saturday from 8 a.m.–noon, May 21–Sept. 17, at the historic Depot District in downtown Smyrna, Tennessee.