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
- 1 cup arborio rice
- 1 cup water
- 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
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.
Note: If you are not cooking in an Instant Pot, follow directions on rice package.
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.
Serving: 1g | Calories: 244kcal