Instant Pot Mushroom Risotto

Dinner
Written By Danielle

Recipe by Danielle Lavallee

Fall just feels like it is made for risotto, and this Instant Pot recipe makes creamy risotto possible even for the busiest of cooks. No, it isn’t exactly the same as long-cooking, lovingly-tended risotto made on the stove. However, it is fast, easy, and almost entirely hands-off. Plus, it has amazing flavor without unhealthy oils or dairy. The hub still likes his with a nice snowy coating of parmesan, but if you are serious about going plant-based, this is a dish that will leave your taste buds happy even without the cheese. No mater how you serve it, this is a quick, satisfying, and nutrient-dense autumnal meal with very little effort.

Ingredients:

  • Approximately 24 to 30 ounces of mixed mushrooms (I used Baby Bella and Shiitake)

  • 1 onion (any color you have on hand)

  • 2 (or more) cloves of garlic

  • 4 cups vegetable stock (I used 4 Massel 7’s stock cubes with 4 cups of water)

  • 1.5 cups of arborio rice

  • 1 TBS miso paste

  • 2 TBS tamari or soy sauce

  • 3/4 cup Marsala or dry white wine

  • 1/4 cup nutritional yeast

  • 1/2 teaspoon salt, couple of grinds of pepper

  • Juice of one lemon (Optional, added after cooking is finished)

Finely dice and then sauté the onion in a few tablespoons of water until translucent and nicely browned. Using a garlic press, press the garlic and add it to the pot. Add a few more tablespoons of water to deglaze the pan.

While the onions are sautéing, chop the mushrooms into bite-sized pieces.

Add the mushrooms to the pan and allow to brown for a few minutes.

Turn off the sauté setting, and add the remaining ingredients up until the lemon juice. Stir well to incorporate the miso paste and stock cubes.

If your machine has a risotto setting, set your pressure cooker to risotto and cook for five minutes. If your pressure cooker does not have a risotto feature, simply cook on low pressure for five minutes. You can manually release the steam or allow it to release naturally.

Once completed, adjust your seasonings to your taste. I added a bit more tamari, about a 1/4 cup more nutritional yeast, and the juice of one lemon. Once cooking is complete, you can also stir in chopped greens like chard or spinach, fresh herbs, or frozen peas.

To serve, you can top your risotto with parmesan cheese or plant-based parmesan www.thewell-nourishedbrain.com/blog/vegan-parmesan. I happily gobbled mine up with no toppings at all. It was super easy, zero guilt, high nutrient density, and fully plant-based. That’s my kind of meal!

Happy eating! 🌱💕

Health Benefits:

Danielle
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