INSTANT POT WILD MUSHROOM RISOTTO

My daughter shared a fantastic risotto recipe she found online. Initially skeptical (risotto in an instant pot?), I couldn’t resist trying it. I’ve seen Ina Garten make risotto in the oven, and while it wasn’t as time-consuming (stirring over the stove for an hour), it still took some effort. But this, in six minutes? Yes, I had to give it a shot. Well, I’m thrilled to share that it turned out to be an absolute delight!

Recently, I used this technique to make risotto for a group of friends as part of a holiday multi-course dinner. The rave reviews I received were a testament to its success.

The beauty of this recipe is that it can be adapted to make any type of risotto you desire. Butternut squash and mushrooms are classic choices that scream fall and winter holidays. You can also add a protein like lobster or serve it as a side dish with scallops, or as I did with grilled Iberico pork. It’s a great option for mid-week dinners since it’s so quick and easy to make.

Don’t forget to share your experience if you try this recipe, or tag me on social media. I’d love to hear your thoughts!

Yield: 4

Living Delish & Nutrish: Tina Wells

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Classic Risotto

Prep time: 20 MinCook time: 6 MinInactive time: 15 MinTotal time: 41 Min

Ingredients

• 2 tablespoons ghee
• 2 medium size leeks or one medium yellow onion (to yield about 2 cups)
• 3 to 4 garlic cloves
• 1 generous cup assorted mushrooms (I prefer baby bellas, shiitakes or an exotic blend) sliced
• 1 cup Arborio rice
• 1/4 cup white wine, optional
• 2 cups chicken bone broth or vegetable stock
• Salt and pepper to taste
• 1/2 cup vegan shredded parmesan or your preferred cheese
• For Butternut Squash Option:
• 2 heaping cups of butternut squash, cubed (purchase organic pre-cut squash as a timesaver, however don’t use pre-cooked or frozen, it gets too soft and watery)
• 1/2 teaspoon ground nutmeg
• Fresh sage leaves to taste

Method

1. Slice leeks lengthwise, then rinse under running water, separating layers to ensure all sand is removed. Dry and set aside. Mince the garlic cloves.
2. Set Instant Pot to the sauté setting and add the ghee. Once it’s melted, add the leeks, and sauté until translucent. Add the mushrooms and sauté until they release their liquid.
3. Add the garlic and rice, stir to combine and allow rice to begin to release its starch.
4. At this point, add the butternut squash if doing this variation and allow to brown slightly on the edges.
5. Add the wine, if using, and deglaze pan, scraping up any brown bits and allowing alcohol to evaporate. Add the bone broth or stock, salt and pepper, and nutmeg for the butternut version. Stir all to combine.
6. Place the lid on the instant pot and select th manual/high setting. Set for 6 minutes. Once cooking is completed, allow to rest for 5 minutes, then release steam manually.
7. Remove lid and with a wooden spoon or silicone spatula, stir the risotto rapidly for 1 to 2 minutes. This helps the rice to release its starch and creates a creamy consistency. Adjust seasoning. If making the butternut squash version, stir in the sage leaves.
8. Add the vegan cheese and stir in to melt. Serve with more cheese, table side, if desired.

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