mushroom risotto
mushroom risotto


2 Tbl Rosemary Extra Virgin Olive Oil plus more for drizzling
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 our Vegan Brother Powder
Freshly grated Manchego & Gruyere cheeses
1 pint mushrooms
Balsamic Chicken Blend
salt and pepper
Elderberry Balsamic Vinegar

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 our new 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.
6.Lock the lid in place and cook on high pressure for 5 minutes. Manually release the pressure.
7.Open the lid, and stir the risotto until it turns creamy. Add in the cheese mixture while stirring.
8.Serve with a big helping of roasted mushrooms. Garnish with more cheese, and drizzle with Elderberry Balsamic for a sweet-tangy balance to the risotto's richness.

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