Black Bean Stew
Asparagus Risotto
| By : |
Nutrition consultant with health coach and yoga studies.
| Servings |
2 Portions
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Ingredients
For the broth:
- 1 piece of turmeric chopped
- 1 piece of ginger chopped (½ in size)
- ½ ají amarillo Peruvian yellow pepper
- 1 garlic minced
- 2 ⅛ cups (500 ml) cold water
For the risotto:
- The broth from the previous cooking process.
- ½ cup (100 cc) Water
- ¼ tsp pepper
- ¼ tsp salt
- 1 cup white rice
- 1 cup asparagus chopped (remove white tips)
Ingredients
For the broth:
For the risotto:
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Instructions
- Add all the ingredients to make the broth. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 1 Minute.
- Strain the broth and set aside.
- To make the risotto, add all the ingredients in the order listed. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 3 Minutes.
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