Creamy Risotto with Mushrooms, Spinach & Asparagus



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


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.


*If your asparagus spears are thick you may want to cook them with the mushrooms.