Instant Pot Vegan Spring Risotto
Ingredients
- 2 cups arborio rice
- 1 teaspoon olive oil, optional
- 1 white or yellow onion, diced
- 8 ounces crimini mushrooms, stemmed and sliced
- 4 cups vegetable broth (I used Better than Boullion Vegetable Base)
- 15 ounce can chickpeas, drained (save the liquid for another use, gotta love aquafaba!)
- 1 bunch asparagus, tough ends removed and sliced into 2-inch pieces
- salt & pepper to taste
- Optional
- 1/4 cup of Savory Cashew Cream
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