Easy Vegan Mushroom and Asparagus Risotto made in an Instant Pot. The texture is so creamy, you might think that there is cream in this….BUT….It doesn't! Which means now tummy aches for my lactose-intolerant peeps!
Instant Pot Vegan Mushroom & Asparagus Risotto
Easy Vegan Mushroom and Asparagus Risotto made in an Instant Pot. The texture is so creamy, you might think that there is cream in this....BUT....It doesn't! Which means now tummy aches for my lactose-intolerant peeps!
Set Pressure Cooker to Saute mode. Once hot, add 4 tablespoons of oil. Add chopped onion, stir for a minute.
Add garlic, salt and pepper. Mix together, until onions begin to soften.
Mix in mushrooms, allow to cook for about 2-3 minutes. Occasionally move mushrooms around. Then mix in herbs one at a time.
Add arborio rice, then pour 1 tablespoon of olive oil and mix well to coat rice. Roast the rice for about 3 minutes.
Pour in vegetable broth and water. Mix well with rice and veggies. Lastly, add halfed asparagus.
Press Cancel on Pressure Cooker, then close lid. Set to Pressure Cook for 6 minutes on High. Set Valve to Sealing. (It may take a few minutes before it begins to cook, the pot needs to heat up first.)
Once cook time is done, switch valve to Venting. (make sure to use a towel, the steam coming out will be very hot.) Once fully depressurized open lid. Mix it around a little. Then do a taste test. Add more flavor if needed.
Serve gernshed with parsley and fresh ground black pepper. Make your favorite side dish! (salad, garlic bread, broccolini)
- Amount Per Serving
- Calories 280