Prep time 20 minutes

Cook time 7 minutes


1/4 cup olive oil

1 1/2 cups Arborio rice

3/4 cup diced yellow onion

2 tsp. minced garlic

3/4 cup dry white wine

3 cups College Inn® Chicken Broth

1 lb. frozen peeled and deveined medium shrimp (41-50 count)

Salt and freshly ground black pepper

1 lb. asparagus, trimmed and cut into 1-inch piences

2 tsp. finely grated fresh lemon zest


Optional Toppings

Grated Parmesan Cheese 


  1. Select Sauté to preheat the Instant Pot®. When the word "Hot" appears on the display add oil, rice, onion and garlic and cook until onion is softened (about 3 minutes).

  2. Stir in wine and cook until evaporated (about 2 minutes). Stir in broth and shrimp.

  3. Cancel Sauté then close and lock the lid. Set the steam release handle to Sealing. Select Pressure Cook and Pressure Level at High, then adjust the [+] or [-] buttons to set 7 minutes of pressure cooking.

  4. When time is up, Quick Release pressure by carefully turning the steam release handle to Venting. When valve drops carefully remove lid. Stir in the asparagus and lemon zest; replace lid and let sit 3 minutes. Season to taste with salt and pepper and serve with Parmesan cheese, if desired.

VARIATION: For Pesto Tomato Bacon Risotto, prepare recipe as directed, except:

  • Step 1 – First Sauté 1/4 cup diced bacon (4 slices) in 1 Tbsp. olive oil until browned and crisp (about 5 minutes). Transfer bacon to paper towels, then cook rice, onion, and garlic in bacon fat.
  • Step 2 – Omit shrimp.
  • Step 4 - Omit asparagus and lemon zest. Instead, add 2 1/2 cups diced fresh tomatoes and 1/2 cup prepared pesto.  Serve topped with bacon.

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