Golden brown and delicious mushrooms on top a bed of rich and cheesy risotto? Yes, please! This risotto comes together quickly in the Instant Pot while mushrooms roast in the oven, seasoned perfectly with our Balsamic Chicken Blend. We finished this one with a drizzle of Elderberry Balsamic Vinegar.
Time: 45 min
Serves 4-6Rating
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Loading...| For the Roasted Mushrooms: | |
| 1 pint mushrooms | |
| Rosemary Extra Virgin Olive Oil | |
| Balsamic Chicken Blend | |
| For the Risotto: | |
| 1 1/2 cups Arborio Rice | |
| 1 1/2 tsp salt | |
| 1 Tbl Sariette Blend | |
| 1/4 cup dry white wine | |
| 3 cups vegetable stock, try Vegan Broth Powder | |
| Freshly grated Manchego & Gruyere cheeses | |
| Elderberry Balsamic Vinegar |
| 1. | Preheat oven to 425°F. Line a sheet pan with parchment paper. |
| 2. | Slice mushrooms, and place on sheet pan. Drizzle with Rosemary Extra Virgin Olive Oil. Generously season with Balsamic Chicken Blend. |
| 3. | Bake for 20 minutes or until golden brown. Set aside. |
| 4. | Set the Instant Pot to the Sauté function, and heat 2 Tbl Rosemary Extra Virgin Olive Oil in the pot. Stir in the rice, salt and Sariette blend. Cook until the rice is aromatic and smells nutty- about 3-5 minutes. |
| 5. | Stir in the wine and vegetable stock. Lock the lid in place and cook on high pressure for 5 minutes. Manually release the pressure. |
| 6. | Open the lid, and stir the risotto until it turns creamy. Add in the cheese mixture while stirring. |
| 7. | Serve with a big helping of roasted mushrooms. Garnish with more cheese, and drizzle with Elderberry Balsamic. |
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