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    Home » Recipes » Instant Pot

    Instant Pot Asparagus Mushroom Risotto

    Published: Nov 1, 2017 · Modified: Sep 4, 2019 by Alkaline Recipes with 2 Comments

    Jump to Recipe - Print Recipe

    Instant Pot Asparagus Mushroom Risotto can be ready to serve in less than thirty minutes.  This dish is full of flavor and nutrition and will become quickly one of your favorites.  The combination of fresh mushrooms, asparagus and sun dried tomatoes gives the risotto flavor that is off the tasty charts.  The preparation is so simple, and it is ready to serve in less than 30 minutes.  Vegan, gluten free and dairy free.

    Tools Of The Trade Used In This Recipe:

    I made this recipe in the Instant Pot 6 Quart Pressure Cooker.    Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!

    Instant Pot Asparagus Mushroom Risotto

    Instant Pot Asparagus Mushroom Risotto

    Alkaline Recipes
    Asparagus Mushroom RIsotto in the Instant Pot is ready in less than 30 minutes, and a delicious healthy option for lunch or main course. Vegan, gluten free, dairy free.
    4.6 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4 -6 servings
    Calories 244 kcal

    Ingredients
      

    Rice

    • 1 cup arborio rice
    • 1 cup water

    Vegetables

    • 12 oz fresh asparagus about 15-20, stalks trimmed off
    • ½ cup organic sun dried tomatoes
    • 2 cups of mushrooms
    • 1 leek sliced
    • 4 cloves of garlic minced
    • ¼ cup olive oil
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper

    Instructions
     

    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.
    • Rinse pot.
    • Note: If you are not cooking in an Instant Pot, follow directions on rice package.

    Vegetables

    • 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.

    Nutrition

    Serving: 1gCalories: 244kcal
    Keyword asparagus, instantpot, mushroom, risotto
    Tried this recipe?Let us know how it was!

    STEPS FOR MAKING INSTANT POT ASPARAGUS MUSHROOM RISOTTO

    Instant Pot Asparagus Mushroom Risotto progress
    Instant Pot
    Place rice, water in inner pot. Cook on high pressure. After rice is cooked, release pressure, remove rice from Instant Pot and set aside.
    Rinse inner pot. Add and saute all vegetables except tomatoes
    Add sun dried tomatoes and saute
    Finally, toss in rice and saute.
    Serve.

    Instant Pot Asparagus Mushroom Risotto

    Instant Pot Asparagus Mushroom Risotto

    More vegan recipes that you might enjoy:

    Instant Pot Butternut Squash, Bean & Kale Soup
    Vegetable Fritters
    Chocolate Tea Cake
    Sweet Potato Bread With Ginger Tumeric Glaze
    Chocolate Zucchini Brownie Bites
    Roasted Squash Mushroom Soup

    For more food photos, go to Instagram.

    More instant-pot Recipes

    • Instant Pot Spinach Mushroom Pasta
    • Chocolate Tea Cake
    • Vegetable Fritters
    • Instant Pot Butternut Squash, Bean & Kale Soup
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    Reader Interactions

    Comments

    1. DD

      March 02, 2020 at 3:54 pm

      5 stars
      I made this for my husband and he said “you hit it out of the park with that one!” So, so good!

      Reply
      • greenschemetv

        March 06, 2020 at 8:20 pm

        Thank you so much for letting me know! I am glad that he enjoyed it:)

        Reply

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