I’m loving this Creamy Risotto with Mushrooms, Spinach & Asparagus not only for the awesome flavor but it’s so simple to make in the Instant Pot! No laborious stirring (other than sautéing the veggies), the Instant Pot does all the work and produces a super tasty, creamy risotto!
I got this recipe from a friend of mine who found it in an Instant Pot cookbook. I added some asparagus for extra veggies which was delicious. Also, I made this version vegan by using vegetable broth, vegan parmesan and butter and it turned excellent. If you don’t care about any of that go ahead and use chicken broth, real parmesan and butter.
Creamy Risotto with Mushrooms, Spinach & Asparagus
Ingredients
2 Tbls. olive oil
1/3 C. chopped shallots (about 1 large one)
1 8oz. pkg. mushrooms, sliced (I used baby Bellas)
1 C. asparagus cut in 1-2″ pieces
1/2 tsp. salt
1/4 tsp. pepper
pinch of red pepper flakes
3 cloves garlic, minced
2 C. vegetable (or chicken) broth
1 C. arborio rice
1/4 tsp. dried thyme
1 Tbls. butter
2 C. baby spinach
1/2 C. grated parmesan cheese
Instructions
In Instant Pot on sauté setting, add olive oil. When hot, add shallots and sauté a couple minutes. until they start to soften. Add mushrooms, salt & pepper and sauté until mushrooms are tender and browned, about 4-5 minutes. Add garlic and asparagus and continue to cook another minute or two.*
Press cancel on Instant Pot to stop the sauté setting. Add broth, rice and thyme and cover pot, secure and close the pressure release valve. Select manual setting and cook at high pressure for 6 minutes. When finished cooking, use the quick release method to depressurize pot.
Add butter and spinach to risotto and stir to wilt the spinach, then stir in parmesan cheese. Taste and adjust seasonings, if necessary.
Notes
*If your asparagus spears are thick you may want to cook them with the mushrooms.