Instant Pot Creamy Mushroom & Asparagus Risotto
- Prep Time:
- 5 min
- Cooking Time:
- 15 min
- Serves:
- 4 - 6
Ingredients
2 Tbsp. Vegan butter such as 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 cup chopped fresh parsley
1 tsp. Lemon zest
Sea salt and GF ground white or black 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


Comments
Kim Lippy
This recipe has been published for 3 months, but no reviews? Hard to give a star rating when followers only want to ask a question.
Hi Kim, star rating is optional and often missed