Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil (extra virgin)
  • 1 shallot (chopped)
  • 1 garlic clove (minced)
  • 1 1/2 cup arborio rice
  • 1/3 cup white wine
  • 3 cup vegetable broth
  • 1/4 tsp ground pepper
  • 1 tsp lemon zest
  • 2 tsp fresh thyme leaves
  • 1 tbsp butter
  • 1/4 cup fontina (grated)
  • 2 tbsp grated parmesan
  • 1/2 cup shiitake mushrooms (sliced)

Instruction

  • Press the saute button on the Instant Pot and add olive oil. Once oil has heated up, add shallot and garlic, stir, and cook for approximately 1 minute.
  • Add arborio rice, stir, and cook for 2 additional minutes until rice is slightly translucent around the edges
  • Pour in wine and stir to loosen any bits on the bottom of the pan. Add broth and close lid.
  • Close the vent and press manual and toggle to 7 minutes. While rice is cooking, saute mushrooms in 1 tablespoon of olive oil for 5-6 minutes, then add asparagus and cook for an additional 3-5 minutes.
  • Let cycle run, then quick release the pressure and hit cancel to turn off the Instant Pot
  • Stir in thyme, lemon zest, butter, both cheeses, and sauteed mushrooms and asparagus. If rice seems to dry, add a small additional amount of broth and stir.