Creamy, elegant vegan risotto ready in under 30 minutes — no constant stirring required!Asparagus and Mushroom Risotto
(Photo: YaDa Chef)This Asparagus and Mushroom Risotto proves that you don’t need butter, cheese, or endless stirring to make a rich and satisfying risotto. Using a pressure cooker (or Instant Pot), this vegan version comes together quickly while delivering the classic creamy texture and deep umami flavor from mushrooms, fennel, and bright asparagus. Perfect for weeknights or when you want to impress without the fuss.Why You’ll Love This Recipe
(Photo: YaDa Chef)This Asparagus and Mushroom Risotto proves that you don’t need butter, cheese, or endless stirring to make a rich and satisfying risotto. Using a pressure cooker (or Instant Pot), this vegan version comes together quickly while delivering the classic creamy texture and deep umami flavor from mushrooms, fennel, and bright asparagus. Perfect for weeknights or when you want to impress without the fuss.Why You’ll Love This Recipe
- Fully vegan and dairy-free
- Ready in about 25–30 minutes
- One-pot wonder with minimal cleanup
- Naturally gluten-free
- Restaurant-quality results at home
You don’t eat meat? Not a problem. This recipe is all vegan. That is right, no animal products at all. Believe me, you will not miss them.
Asparagus and Mushroom Risotto (Pressure Cooker) Recipe
Serves 4
2 tablespoons/30ml/30g olive oil
1 bunch asparagus, trimmed and cut into bite size pieces
1 medium onion, diced
2 garlic cloves, minced
1 tsp/5ml fennel seed
8 ounces/225 g baby portabella mushrooms, sliced
1 1/2 cups arborio rice or 1 1/2 cups/316g risotto rice
½ cup/125ml dry white wine
3 ½ cups/875ml vegetable stock (low sodium)
1 cup/225ml grated vegan Parmesan cheese
zest of lemon
In a pressure cooker, heat 1 tablespoon/15ml olive oil over medium heat. Saute asparagus 2-3 minutes; remove to a bowl. Add onion and garlic. Saute until translucent (2-3 minutes). Add fennel, mushrooms and rice. Stir until rice is coated with oil. Pour in wine and cook until most of the wine is evaporated, 3-4 minutes. Add stock, cover and bring up to high pressure. Lower heat and stabilize. Cook for 7 minutes. Release pressure and remove the lid. Stir in the asparagus and cheese. Serve in bowls and garnish with zest.
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