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Pressure cooker brown rice risotto with asparagus, mushrooms and toasted almonds {vegetarian, gluten-free} Recipe
Ingredients
- 2 tsp olive oil
- 1 medium onion, diced
- 1 cup short-grain brown rice
- 2-2/3 cup vegetable stock or mushroom stock (or chicken stock, if not vegetarian)
- 2 Tbsp sliced almonds
- 8 thick asparagus spears, sliced into 1/4-inch pieces
- 4 oz sliced mushrooms (I like cremini)
- 1-1/2 Tbsp butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- Kosher salt and fresh black pepper
View Full Recipe at The Perfect Pantry
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1221g | |
| Calories 1072 | |
| Calories from Fat 302 | 28% |
| Total Fat 34.75g | 43% |
| Saturated Fat 13.6g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 2656mg | 111% |
| Potassium 1253mg | 36% |
| Total Carbs 171.97g | 46% |
| Dietary Fiber 12.9g | 43% |
| Sugars 16.73g | 11% |
| Protein 22.7g | 36% |
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