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
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