Asparagus Mushroom Risotto
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
6
-
Calories
328 kcal
-
Course
Side Dish, Main Course, Appetizer
-
Cuisine
Italian
Asparagus Mushroom Risotto
Report
Creamy risotto loaded with asparagus, mushrooms, and green onion and Parmesan cheese on the table in a flash. With this Instant Pot recipe you don’t need to stir the rice continuously while you make the risotto! How amazing is that?
Share:
Ingredients
- 2 tablespoon olive oil (divided into 1 tablespoon portions)
- 1 shallot (large, finely diced or medium onion)
- 2 cloves garlic (minced)
- 1 ½ cups arborio rice
- ½ cup white wine (or vegetable broth)
- 3 cups vegetable broth (or chicken broth)
- 2 cups mushrooms (sliced)
- 1 cup asparagus (trimmed and cut into small bite sized pieces)
- ¼ cup green onion (diced, or leeks)
- 1 tablespoon butter
- ¾ cup Parmesan Cheese (grated)
- salt & pepper to taste
- ½ lemon (juiced)
Garnish
- Parmesan Cheese (optional)
- parsley
- lemon juice
Instructions
- Press the sauté function on the Instant Pot or electric pressure cooker. Add 1 tablespoon olive oil.
- When hot add the mushrooms and cook for 4-5 minutes until softened and browned.
- Add in the asparagus and continue to cook until asparagus is tender, 2-4 minutes.
- Remove the vegetables from the Instant Pot and set aside.
- Add another 1 tablespoon of olive oil. Add shallots and garlic and sauté until softened, 1-2 minutes.
- Add the Arborio rice and cook for an additional 2-3 minutes or until rice begins to become translucent, stirring frequently.
- Add the white wine and continue to stir until the wine is absorbed, 1-2 minutes.
- Add 3 cups vegetable broth and stir, use your spatula or spoon to loosen any brown bits from the bottom of the pot.
- Turn off sauté mode (by pressing CANCEL).
- Place the lid on the pot and lock in place. Turn vent to sealing. Set Instant Pot to MANUAL/PRESSURE COOK and cook on High Pressure for 6 minutes. Depending on the size of your pot it may take 5-10 minutes to come to pressure.
- Once the cooking cycle is complete QUICK RELEASE the pressure and hit CANCEL to turn off the Instant Pot.
- Stir in butter, Parmesan cheese and lemon juice.
- Add the mushrooms and asparagus back to the pot and stir to combine. Season with salt & pepper, to taste.
- To serve place risotto in bowls and add a squeeze of fresh lemon juice, grated Parmesan cheese, and parsley, optional. Enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
692mg
(29%)
Potassium
253mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
619IU
(12%)
Vitamin C
8mg
(9%)
Calcium
167mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 692mg | 29% |
| Potassium | 253mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 167mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
Other Recipes
You'll Also Love
Caramelized Leek, Pecorino (and Sausage) Risotto and a Lagostina Risotto Pot Giveaway!
Italian
4.8
(132 reviews)
