RECIPES
Instant Pot Risotto with Dried mushrooms, Asparagus, Peas and Spring Onions
by Livestrong_Recipes | Oct 17, 2018
Photo Credit: Arthur Bovino
- PREP
- 20 m
- COOK
- 17 m
- TOTAL
- 37 m
Risotto usually means standing over the stove, stirring and adding stock for 20 minutes. With this recipe, your stir time is cut down to two minutes, thanks to the "Sauté" option on your pressure cooker. Green peas bring spring flavor and help with daily fiber needs and nutritionally-rich asparagus adds potassium, folic acid, vitamin B6 and thiamine.
INGREDIENTS
SERVES 3
- 1 cup Wild Mushrooms, Dried Porcini
- 1 tsp Olive Oil, Extra Virgin
- 1 medium Yellow Onions
- 2 clove garlic
- 1 cup Arborio Rice
- 2 cups Broth, Chicken
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 3/4 cup green peas
- 4 spear , medium raw asparagus
- 8 cherry tomato(s)
- 4 leaf fresh mint leaves
DIRECTIONS
1
Set Instant Pot to “Sauté.”
2
When water beads in pot, add oil. When it thins, add onions and garlic. Cook and stir until translucent (about 2 minutes).
3
Add rice, stirring to mix with onions and coat rice with oil for 30 seconds.
4
Add chicken broth, salt and pepper. Stir to mix well, then cover and turn release valve to “Sealed” position.
5
Press “Stop/cancel,” select “Manual,” cook on “High Pressure,” and adjust time to 12 minutes. When time is up, turn valve to release pressure. Add peas, stir well to warm through completely. Adjust seasoning.
6
Serve topped with thinly sliced raw asparagus, slices of tomatoes and julienned mint as garnish.
