Vegan Instant Pot Mushroom Risotto #Vegan #Instant #Pot #Mushroom #Risotto
Vegan Instant Pot Mushroom Risotto
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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
- 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.
- 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.
- 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.
- Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 6 mins (Manual hi).
- Once the pot has finished the ............
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Original Article from veganricha.com
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