Instant pot Balsamic Mushroom Risotto
Servings
4-6
Total time
45
minutesCooking risotto in an Instant Pot transforms a notoriously labor-intensive dish into a quick, hands-off weeknight delight. The pressure gets you to the creamy texture of traditional risotto without constant stirring. We bring in our Rosemary Extra Virgin Olive Oil and Balsamic Chicken Blend for big flavor. In mere minutes, you’ll have perfectly cooked, al dente grains, ready for cheese, fresh herbs, and a drizzle of our Blackberry Balsamic. Delish!
Ingredients
- To Roast the Mushrooms:
1 pint mushrooms
- For the Risotto:
1 1/2 cups Arborio Rice
1 1/2 tsp salt
1 Tbsp Sariette Blend
1/4 cup dry white wine
3 cups vegetable stock, try Vegan Broth Powder
1/4 cup Grated Parmesan Cheese
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 Tbsp 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 parmesan cheese while stirring.
- Serve with a big helping of roasted mushrooms. Garnish with more cheese, and drizzle with Blackberry Balsamic.
