Asparagus Risotto

By: Camila Quevedo

Asparagus Risotto
cuisine icon Duration
10 Minutes
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 minutes, 15 minutes or less, 2 portions, chopped, chopped (remove white tips), chopped (½ in size), cold water, garlic, healthy, instant pot, minced, of turmeric, pepper, peruvian yellow pepper, pressure cook, rice, salt, the previous cooking process., vegan, vegetables, water, white rice

serving icon Servings
2 Portions
Ingredients
  • 1 piece of turmeric, chopped
  • 1 piece of ginger chopped (½ in size)
  • ½ ají amarillo Peruvian yellow pepper
  • 1 garlic, minced
  • 2 ⅛ cups (500 ml) cold water
  • The broth from the previous cooking process.
  • ½ cup (100 cc) Water
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 cup white rice
  • 1 cup asparagus chopped (remove white tips)
Instructions
  • Add all the ingredients to make the broth. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 1 Minute.
  • Strain the broth and set aside.
  • To make the risotto, add all the ingredients in the order listed. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 3 Minutes.
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