Asparagus and Mushroom Risotto (Pressure Cooker) Recipe

personal chef fort lauderdale

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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