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10 minutes15 minutes or less2 portions

Asparagus Risotto

By Camila Quevedo

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2 Portions

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10 Minutes

Asparagus Risotto
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Recipe Details

Total Time: 10 Minutes

Cooking Technique: Pressure Cook

Diet: Vegan

Yield: 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

  1. 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.
  2. Strain the broth and set aside.
  3. 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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Camila Quevedo

Camila Quevedo

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