Instant Pot Creamy Mushroom & Asparagus Risotto
A stunning Creamy Mushroom & Asparagus Risotto that is vegan and gluten-free, made in twenty minutes from start to the table. This risotto is creamy without using dairy in the recipe. Using an instant pot to make the risotto the work is minimal, making this an easy weeknight meal. If you are following a plant-based diet, this mushroom and asparagus risotto will be one of your favourite Italian dinners because it is that good!
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. The creamy risotto turned out perfect. Risotto is an Italian rice dish cooked in milk, cream or broth until it becomes creamy and is one of the most popular ways of cooking rice in Italy.
To keep the mushroom and asparagus risotto dairy-free, I cooked the rice in mushroom broth. This broth adds extra flavour without adding cream. For extra creaminess, I used vegan butter, and I substituted nutritional yeast for cheese. The key ingredients were asparagus and mushrooms, and for seasoning, I used a dash of nutmeg, fresh parsley and lemon zest. Another option is using white wine for part of the broth – the wine adds depth and flavour. And for best results, always use arborio rice because of its high starch content. Arborio rice makes the risotto much creamier, and the rice is cooked to perfection.
♥ Why use an Instant pot to make risotto?
Using an Instant pot, you save a lot of time standing by the stove, stirring the rice while the rice is cooking. If you love risotto but don’t have the time to cook it the traditional way, Instant pot is the answer. As with all risottos, they are best when served immediately.
Short on time to make hearty dinner? Check out our Instant pot recipe collection for easy weeknight meals.
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