Mushroom Asparagus Risotto

I like pairing asparagus with mushrooms. Sometimes they find their way into an omelet or quiche. Other times, they star in a stir-fry. But perhaps my favorite way to enjoy them is atop a generous helping of risotto. And because I don't always have time to stand and stir over the stove, I turn to my Instant Pot to make the risotto and rehydrate my favorite dried mushrooms for a dinner that makes my heart sing.

I think dried shiitake mushrooms are absolutely divine in this dish and I highly recommend that you use them. However, if you don't have them or just really prefer fresh mushrooms (you have tried it with dried, right?), you can sauté some fresh mushrooms with the asparagus instead of slicing and sautéing the dried ones. But seriously, give the dried shiitakes a chance.

I have this with a glass of chilled white wine and call it dinner. If you wanted, you could add a small green salad as a side, but I think the glory of a meal like this is how quickly it comes together, how downright elegant it is in its simplicity, and how you really don't need anything else. Enjoy!

Mushroom Asparagus Risotto

  • 2 cloves garlic, minced
  • 4 T. butter, divided
  • ½ small onion, diced
  • 1 c. medium grain rice
  • 2 c. chicken or vegetable broth
  • ½ oz. dried shiitake mushrooms
  • 3 oz. grated parmesan
  • 8 oz. fresh asparagus, ends removed and sliced into 1" pieces
  • Salt and pepper to taste
  • Sesame seeds, for garnishing

In the Instant Pot, sauté the onion in 2 tablespoons of butter for about 3-4 minutes until golden brown. Add the garlic and sauté for about 1-2 minutes.

Add the rice, broth, and shiitake mushrooms to the Instant Pot. Cook on the high pressure setting for 6 minutes. When the machine beeps, quick release the pressure. When all the pressure is released you can remove the lid from the Instant Pot, remove the lid, remove the shiitake mushrooms to a cutting board, and stir in the parmesan cheese.

Slice the mushrooms into thin strips and sauté them, along with the asparagus, in the remaining 2 tablespoons of butter until they are tender. Adjust the seasoning as needed. Serve the sautéed vegetables over the risotto in bowls, sprinkled with sesame seeds.

  • Yields: About 3-4 servings
  • Preparation Time: 20 minutes