2 Tbsp olive oil divided
1 onion finely diced
3-4 cloves garlic minced
1 ½ cups Arborio rice
½ cup white wine or extra vegetable broth
3 ½ cups vegetable broth divided (or chicken broth)
2 cups mushrooms sliced
1 cup asparagus trimmed and cut into small pieces
1 cup frozen peas
½ cup grated Parmesan cheese
Salt & pepper to taste
Juice of ½ lemon
In the Instant Pot, saute onions and garlic in 1 T. olive oil. Add the rice and cook until it becomes translucent. Add wine and cook until absorbed. Add broth. Pressure cook for 6 minutes. While the rice is cooking, heat 1 T. oil in frying pan. Cook mushrooms 4-5 minutes, then add asparagus. Cook 3-4 minutes until crisp tender. Remove from stove. Quick release pressure on Instant pot. Stir in peas, parmesan, mushrooms, and asparagus. Season with salt and pepper.
Adapted from healthyinstantpotrecipes.com