Mushroom Risotto
By :Amanda Rae
Print Recipe
Votes: 11
Rating: 4.91
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, Rice, White Wine
Prep Time 5 minutes
Cook Time 15 minutes
Servings
2-4 servings
Ingredients
  • 8 ounces mushrooms chopped small
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic minced
  • 1 cup Arborio rice
  • 1/2 tablespoon white miso or chickpea miso
  • 1 teaspoon soy sauce or low sodium tamari is gluten free
  • 1/4 cup white wine
  • 2 1/2 cups Mushroom Stock
  • 1 teaspoon fresh thyme
  • 1-2 tablespoons vegan winter truffle cheese or any other plant based cheese of your choice
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, Rice, White Wine
Prep Time 5 minutes
Cook Time 15 minutes
Servings
2-4 servings
Ingredients
  • 8 ounces mushrooms chopped small
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic minced
  • 1 cup Arborio rice
  • 1/2 tablespoon white miso or chickpea miso
  • 1 teaspoon soy sauce or low sodium tamari is gluten free
  • 1/4 cup white wine
  • 2 1/2 cups Mushroom Stock
  • 1 teaspoon fresh thyme
  • 1-2 tablespoons vegan winter truffle cheese or any other plant based cheese of your choice
Votes: 11
Rating: 4.91
Rate this recipe!
Instructions
  1. Press Sauté function in the Instant Pot. When display says 'hot", add mushrooms and a splash of water to the inner pot. Sprinkle with salt and pepper. Stir infrequently to allow mushrooms to start browning to the bottom of the pot.
  2. Add garlic, stir and cook for 2 more minutes. Add rice and stir for 1-2 minutes to toast rice.
  3. Add miso and soy or tamari sauce. Add the wine, stir until evaporated.
  4. Add stock and half of the thyme. Stir to incorporate.
  5. Secure lid in place, Press Manual and adjust cooking time to 7 minutes. When time has lapsed quick release the pressure by setting valve to venting. Remove lid away from you.
  6. Add cheese (if using) and the rest of the thyme and stir vigorously. Enjoy!
Recipe Notes

9 replies
  1. Lbhinsfus
    Lbhinsfus says:

    I made this – added a shallot, chopped spinach and used vegan beef flavored broth in place of mushroom stock and almond mozerella ‘cheese’ – it was delicous! Creamy and flavorful.

  2. Mirebour
    Mirebour says:

    Made this tonight. The risotto was pretty soupy with too much liquid I think. Id make again but resuce the water to rice ratio.

  3. Cdwalden1
    Cdwalden1 says:

    Really good – made a double batch – substituted 1 cup of parmesean cheese – and added 2 chicken breasts cut up

    Delicious!!

  4. Jdubnick
    Jdubnick says:

    This was the first recipe I tried with my new Instant Pot. I modified it somewhat by adding onion and using real parmesan cheese. It was very good and easy.

  5. Stickler64
    Stickler64 says:

    Came out perfectly! The arborio tripled in size and was light and creamy like it should be. When ive attempted this on the stove it was either mushy or undercooked. The wine adds depth and the miso and soy sauce give it umami.

  6. Caratgi
    Caratgi says:

    In my recepy I chop thinly an onion, pour some olive olive then “saute” the onion. When the onions are tender, I add the rice (carnaroli better than arborio) and stir for 2-3 minutes 80g per person. Then I add a glass of red wine until it is evaporated. Then i press Cancel to stop the saute and add some dried mushrooms (porcini) which had been soften with water for 30 minutes (do not use that water). I add 250ml of water for 100g of rice and a broth cube.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *