8 years ago

Instant Pot Wild Mushroom Risotto
[Vegan]

IB By: I Love My Instant Pot: Vegan Recipe Book

Author Bio

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Instant Pot Wild Mushroom Risotto [Vegan]

297

Dairy Free

This instant pot mushroom risotto is packed with a diverse array of mushrooms: shiitake, hen of the wood, and oyster mushrooms add an earthy flavor to this classic creamy dish. Plus, mushrooms have a nice meaty texture that works great with dishes like risotto. Because of the instant pot, this... Read More

Ingredients You Need for Instant Pot Wild Mushroom Risotto [Vegan]

1 tablespoon olive oil
1/2 medium yellow onion, peeled and diced
1 clove garlic, minced
2 cups Arborio rice
6 cups vegetable broth, divided
2 cups chopped assorted mushrooms
1 tablespoon vegan margarine
Pinch salt
Pinch freshly ground black pepper

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How to Prepare Instant Pot Wild Mushroom Risotto [Vegan]

Press the Sauté button on the Instant Pot™ and add the olive oil. Add the onion and sauté until just soft, about 3 minutes. Add the garlic and sauté an additional 30 seconds. Add the rice and sauté 4 minutes or until the rice becomes opaque.
Add 5 cups vegetable broth to the pot. Lock the lid into place, press the Manual button, and adjust timer to 6 minutes. When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
Press the Sauté button on the pot and stir in the remaining broth and the mushrooms. Let the risotto simmer until the liquid is absorbed, about 5 minutes.
Add the margarine to the risotto and season with salt and pepper just before serving.

Notes

The technique used to make risotto results in a creamy consistency without the use of milk or soy milk. Instead, the creaminess is achieved by gradually adding broth to rice while stirring.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.