Instant Pot Asparagus Mushroom Risotto
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.
Servings 4 -6 servings
Calories 244kcal
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: 1g | Calories: 244kcal