Risotto with Mushrooms and Asparagus

Posted on by recipes

Ingredients:

  • Asparagus, cut into 1 in. pieces (2 lb.)
  • Shitake or Cremini Mushrooms, sliced (2 lb.)
  • Onion, diced (sm.)
  • Garlic, minced (1.5 tsp.)
  • Brown Rice (1.5 cups)
  • Olive Oil (1 tbsp.)
  • Red Wine (1 cup)
  • Vegetable Stock (2 cups)
  • Thyme (1 tsp.)
  • Parsley, dried (2 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Parmesan (.5 cups)

Directions:

  1. Boil Stock and Asparagus in a pot until crisp and tender.
  2. Saute Onion, Garlic, Thyme, and Parsley in Olive Oil in Pressure Cooker.
  3. Add Mushrooms and cook until soft (~4 min.)
  4. Add Rice and stir until coated.
  5. Add Wine and cook until absorbed.
  6. Add Stock (but not Asparagus) and cook under pressure for 19 minutes.
  7. When pressure come down, add asparagus, Parmesan, Salt, and Pepper.