Rich, creamy mushroom risotto with arborio rice, mixed mushrooms, garlic, vegan parmesan and parsley.
I have always adored risotto, but never had the balls to tackle it at home. Context: 8 our of 10 times I screw up cooking rice. Sometimes I forget about it, sometimes I eyeball it.. its almost always a scene. So, my life changed completely when I got this Instant Pot! #NoSpon. Seriously, I am obsessed with this machine. I can now cook rice without screwing it up. It’s magic! Since I became so confident in my rice cooking abilities, I decided to tackle the always scary, it’s never perfect unless a chef does it, risotto. It was SUPER easy.
This decadent mushroom risotto tastes like it was cooked the traditional slow and painful way, but it wasn’t! Thanks Instant Pot! It tastes like someone sat there and stirred the rice for 25 mins, but no one actually had to.
This dish can set well on its own as a main, but also make a gorgeous side dish. It is a most delicious variation on the basic risotto recipe with some soy sauce and white miso to really bring out those umami flavours. I used a recipe I’ve had my eye on for years… I forget what website it was from though… and adapted it to fit my vegan eating requirements. I hope you love this recipe as much as we do. Let me know in the comments what you guys are cooking up in your Instant Pots these days!
In a microwave safe dish, place dissolved bouillon water and dried mushrooms and microwave until it simmers, about 5 mins. Use a fork or slotted spoon to remove the mushrooms from the broth. Roughly chop the mushrooms and set aside both the mushrooms and the broth in separate bowls.
Press the ‘Saute’ button on your Instant Pot, and heat olive oil and butter.
Add the mixed mushrooms (not the ones we just hydrated), and season with a pinch of salt and pepper. Cook mushrooms stirring occasionally until golden brown, about 8- 10 mins.
Add onion, garlic, and reserved porcini mushrooms and cook until onions are soft, stirring frequently, about 3-5 mins. Add risotto rice and toast, stirring constantly, for 3 mins or until it’s slightly toasted but not brown. Add soy sauce and miso paste and stir to combine.
Add dry white wine and stir, for 2 mins or until wine has evaporated slightly. Add the broth we set aside earlier and submerge rice fully. Close Instant Pot and the pressure valve.
Hit the ‘Pressure Cook’ button and set for 5 mins. After 5 mins, then open valve to release pressure, STAND BACK. Remove the lid and stir the risotto until you get a creamy consistency.
Stir in cream and vegan cheese (if using), and parsley. Season to taste with salt and pepper and serve immediately, garnished with additional vegan parmesan and parsley.
4.6 from 5 reviews
Mushroom Risotto | Instant Pot Recipe
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This is a Rich, creamy mushroom risotto made with arborio rice, mixed mushrooms, garlic, vegan parmesan and parsley. This decadent vegan mushroom risotto tastes like it was cooked the traditional slow and painful way, but it wasn’t! Thanks Instant Pot! It tastes like someone sat there and stirred the rice for 25 mins, but no one actually had to.
Author: The Edgy Veg
Recipe type: Mains
Cuisine: Italian
Serves: Serves 4-6
Ingredients
- 2 vegetable bouillon cubes dissolved into 4 cups of hot water
- 2 cups dried porcini mushrooms
- 2 tbsp olive oil
- ¼ cup vegan butter
- 1 lb mixed mushrooms, stems trimmed and roughly chopped
- pinchsea salt+ extra to taste
- pinch freshly ground black pepper+ extra to taste
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups risotto rice, such as arborio
- 1 tbsp soy sauce
- 1 tbsp white miso paste
- ¾ cup dry white wine
- ¼ cup soy creamor cashew cream
- ¼ cup vegan parmesan (optional) + more for serving (I used Follow Your Heart brand)
- Handful fresh Italian Parsley + more for serving
Instructions
- In a microwave safe dish, place dissolved bouillon water and dried mushrooms and microwave until it simmers, about 5 mins.
- Use a fork or slotted spoon to remove the mushrooms from the broth.
- Roughly chop the mushrooms and set aside both the mushrooms and the broth in separate bowls.
- Press the 'Saute' button on your Instant Pot, and heat olive oil and butter.
- Add the mixed mushrooms (not the ones we just hydrated), and season with a pinch of salt and pepper.
- Cook mushrooms stirring occasionally until golden brown, about 8- 10 mins.
- Add onion, garlic, and reserved porcini mushrooms and cook until onions are soft, stirring frequently, about 3-5 mins.
- Add risotto rice and toast, stirring constantly, for 3 mins or until it’s slightly toasted but not brown.
- Add soy sauce and miso paste and stir to combine.
- Add dry white wine and stir, for 2 mins or until wine has evaporated slightly.
- Add the broth we set aside earlier and submerge rice fully.
- Close Instant Pot and the pressure valve.
- Hit the 'Pressure Cook' button and set for 5 mins.
- After 5 mins, then open valve to release pressure, STAND BACK.
- Remove the lid and stir the risotto until you get a creamy consistency.
- Stir in cream and vegan cheese (if using), and parsley.
- Season to taste with salt and pepper and serve immediately, garnished with additional vegan parmesan and parsley.
