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Vegan Instant Pot Mushroom Risotto #Vegan #Instant #Pot #Mushroom #Risotto


Vegan Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto. Easy Vegan Mushroom Risotto made in Instant Pot Pressure cooker. Saucepan option. Soy-free Nut-free Gluten-free Vegan Recipe. 20 Mins

#minute #mushroom #risotto, #comfort #risotto, #instant #pot #risotto, #weekday #dinner #risotto

Ingredients


  • 3 tsp oil , divided
  • 1/2 (0.5 ) white onion chopped
  • 4 cloves of garlic chopped
  • 8 oz sliced mushrooms , white, cremini, portabella or mixed, 8 to 10 oz
  • 1/2 tsp (0.5 tsp) salt , divided (use less if using salted broth)
  • 1/2 tsp (0.5 tsp) dried thyme
  • 1/2 tsp (0.5 tsp) tarragon or rosemary
  • 1/2 tsp (0.5 tsp) poultry seasoning or add some thyme, sage, rosemary and onion powder
  • a generous dash of black pepper
  • 1 cup (200 g) arborio rice
  • 2 1/4 cup (528.75 ml) water or veggie broth or mushroom broth (add some dried mushroom mix powder for additional flavor)
  • 1-2 cups (30 g) baby spinach
  • vegan butter , vegan parm, a handful of chopped parsley for garnish


Instructions


  1. Put the Instant Pot on saute. Once hot, add 2 tsp oil. Add onion, garlic and a good pinch of salt and mix and cook for 1-2 mins.
  2. Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
  3. Add the herbs and black pepper and mix in. Add arborio rice and 1 tsp oil and mix in well to coat the rice. You can continue to roast the rice for 1-2 mins here.
  4. Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 6 mins (Manual hi).
  5. Once the pot has finished the ............
  6. ............



Original Article from veganricha.com


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