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Instant Pot Creamy Mushroom & Asparagus Risotto {Vegan, Gluten-Free}

Published: February 16, 2019 | By: Kristina Stosek
Prep Time Prep Time 5 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Serves Serves 4 - 6
Instant Pot Creamy Mushroom & Asparagus Risotto {Vegan, Gluten-Free}
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I love risotto, but the idea of standing by the stove for 45 minutes stirring the rice until it is cooked does not appeal to me. This is why I thought why not make risotto in my new Instant Pot. Risotto a northern Italian rice dish is cooked in broth until it becomes creamy and is one of the most popular ways of cooking rice in Italy. In this gluten-free vegan risotto, I added mushrooms and asparagus, and I cooked the rice in mushroom broth, making it extra flavourful. For that cheesy flavour, I added nutritional yeast and my personal favourite a hint of nutmeg. If you love risotto but don’t have the time to cook it the traditional way, try this Instant Pot version. For best results serve immediately

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Ingredients

  • 2 Tbsp. Vegan butter (I used earth balance)
  • 1 medium onion, finely chopped
  • 1 cup thinly sliced mushrooms
  • 1 1/2 cup Arborio or Carnaroli rice, rinsed and drained well
  • 4 cups GF mushroom broth (recipe for homemade mushroom broth)
  • 6 asparagus spears, cut into 1-inch pieces
  • 1/4 cup nutritional yeast
  • 1/4 tsp. GF ground nutmeg (optional)
  • 6 asparagus spears, cut into 1-inch pieces
  • 1/4 chopped fresh parsley
  • 1 tsp. Lemon zest
  • Himalayan salt and GF ground white pepper
  • Note; for added flavour, you can substitute 1/2 cup of white wine for 1/2 cup of mushroom broth

    • Instructions

  • Set the Instant Pot to sauté. Heat butter until melted. Add onion sauté until onions are translucent, about 3 minutes. Stir in mushrooms and add a sprinkle of salt. Cook for 1 minute. Add rice and stir to combine.
  • Add 3 cups of broth and lock the lid. Set to rice or manual feature with steam release handle in sealing position. Cook for 10 minutes.
  • After 10 minutes do a quick release to release the steam. Add remaining 1 cup of broth, asparagus, nutritional yeast, nutmeg, parsley, lemon zest and season with salt and pepper to taste. Give it a good stir, lock the lid and cook for 2 more minutes with the steam release handle in sealing position. When the time is up, allow the pressure release naturally for 5 minutes, then release any additional pressure and unlock the lid. Serve immediately


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