Don’t have time to HOVER over your stove to slowly add in liquids to cook your risotto? Look no further!
The base of this risotto is done in the @instantpotofficial or you can use your pressure cooker. Oh, and no butter, oil or white wine needed for this recipe! 😉
Ingredients (serves 4, as a main)
- Arborio Rice (1.5 cups)
- Vegetable Broth, low sodium (3c)
- Yellow Onion, 1 small, diced
- Garlic (4 cloves, minced)
- Cremini Mushrooms, thinly sliced
(16 oz)
- Asparagus (1 bunch, keep tips whole and chop stems into 1/2 in pieces)
- Peas, I used frozen (1cup)
- Balsamic Vinegar (drizzle over shrooms)
- Worcestershire (I used vegan, couple splashes over mushrooms)
- Grated Parmesan about 1/2 cup (optional, can sub for dairy free parm or Nutritional Yeast)
Directions:
1. Add Arborio rice, broth, onion, 2 garlic cloves to your pressure cooker/ instant pot.
2. In a large skillet, (spray w/ cooking spray or splash veggie broth to make oil free!) cook mushrooms and 2 minced garlic cloves in a single layer, depending on your skillet size, you may need to cook in batches.
3. To the mushrooms, Add balsamic vinegar, Worcestershire to caramelize and add deep brown color
4. Toss in half of the cooked mushrooms in the Instant Pot to add flavor and color to the risotto. Reserve the remaining mushrooms for topping.
5. Set Instant Pot to “Rice” cooker setting (approx 30 minutes on High Pressure)
6. Gently steam asparagus, throw in peas in your steamer for 1-2 minutes until warmed through.
Note: Don’t over cook your greens!
They should be bright green!
7. Once your risotto timer is done, allow to naturally release pressure (10min), this will add to the creamy consistency without adding butter/ oil.
8. “Fold In The Cheese” (hello @schittscreek 😉)
9. Add steamed asparagus tips, small cut asparagus stems, peas and remaining balsamic mushrooms.
10. Top with grated parm (optional)
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