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