Risotto, Mushroom and Asparagus

Posted on by recipes

Ingredients:

  • Shitake or Portabella Mushrooms, sliced (1 lb.)
  • Asparagus, small pieces (1 lb.)
  • Onion, small (diced)
  • Brown Rice (2 cups)
  • Olive Oil (1 tbsp.)
  • Garlic, minced (1.5 tsp.)
  • Thyme, dried (1 tsp.)
  • Vegetable stock (4 cups)
  • Red Wine (1 cup)
  • Parsley (2 tbsp.)
  • Parmesan (.5 cups)
  • Black Pepper (.5 tsp.)
  • Salt (1 tsp.)

Directions:

  1. In instant pot, saute Onion and Garlic in Olive Oil.
  2. Add Thyme and Parsley.
  3. Add Rice and Red Wine and cook until wine is absorbed.
  4. Add Mushrooms, Asparagus and Stock.
  5. Cook under pressure for 19 minutes.
  6. When pressure comes down, add Salt, Black Pepper, and Parmesan.