Instant Pot Asparagus Mushroom Risotto can be ready to serve in less than thirty minutes. Full of flavor and nutrition, this will become quickly one of your favorites. The combination of fresh mushrooms, asparagus and sun dried tomatoes with garlic, gives the risotto flavor that is off the tasty charts. Vegan, gluten free and dairy free.
Instant Pot Asparagus Mushroom Risotto
1 cup arborio rice
1 cup water
12 oz fresh asparagus (about 15-20, stalks trimmed off)
1/2 cup organic sun dried tomatoes
2 cups of mushrooms
1 leek, sliced
4 cloves of garlic, minced
1/4 cup olive oil
1 tsp sea salt
1/2 tsp black pepper
Rice in Instant Pot
Add rice and water to pressure cooker pot.
Cook on high pressure for four minutes.
Let set for 5 minutes, and then release pressure.
Remove rice from pot and set aside.
Note: If you are not cooking in an Instant Pot, follow directions on rice package.
Add olive oil, salt, pepper and all vegetables except sun dried tomatoes to pot.
Set to saute.
Saute vegetables for 4-5 minutes until done.
Add sun dried tomatoes and mix.
Add rice and saute 1-2 minutes until entire dish is heated.
Serve with your favorite salad or bread. Serves 4 as main dish, 6 as side dish.
Note: If you are not cooking with an Instant Pot, saute all ingredients as directed in pan.
http://greenschemetv.net/2017/11/instant-pot-asparagus-mushroom-risotto/ STEPS FOR MAKING INSTANT POT ASPARAGUS MUSHROOM RISOTTO
Add rice, water, high pressure cook
After rice is cooked and removed, saute vegetables except tomatoes
Add sun dried tomatoes and saute
Add rice and saute.
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