Instant pot Balsamic Mushroom Risotto
Servings
4-6
Total time
45
minutesIngredients
For the Roasted Mushrooms:
1 pint mushrooms
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
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Slice mushrooms, and place on sheet pan. Drizzle with Rosemary Extra Virgin Olive Oil. Generously season with Balsamic Chicken Blend.
- Bake for 20 minutes or until golden brown. Set aside.
- 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.
- Stir in the wine and vegetable stock. Lock the lid in place and cook on high pressure for 5 minutes. Manually release the pressure.
- Open the lid, and stir the risotto until it turns creamy. Add in the cheese mixture while stirring.
- Serve with a big helping of roasted mushrooms. Garnish with more cheese, and drizzle with Elderberry Balsamic.
