CookGo
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Instant Pot Brown Rice and Mushroom Risotto

Cost $12, save $5

Source: Recommended by CookGo

  • 40 Min
  • 3 Servings
  • $12

INGREDIENTS

  • Oil and Fat

    • 3 tablespoons extra-virgin olive oil

  • Vegetables

    • 🍄 2 ½ cups cremini mushrooms, sliced
    • 🧅 1 large shallot, minced

  • Grains

    • 1 cup short-grain brown rice

  • Liquid Ingredients

    • 1 ÂĽ cups mushroom broth
    • ÂĽ cup dry white wine

  • Seasonings

    • 🧂 salt and ground black pepper to taste

STEPS

1

Turn on Instant Pot and select Saute function. Heat olive oil; add mushrooms, rice, and minced shallot. Cook until shallots and mushrooms are softened, and toast the rice for about 5 minutes.

2

Turn off the Saute function. Add mushroom broth and white wine. Stir to combine and close the Instant Pot lid.

3

Select high pressure on Instant Pot and cook for 23 minutes. Allow 10 to 15 minutes for pressure to build.

4

Release pressure using the natural method for 12 minutes, followed by quick-release method for an additional 5 minutes.

5

Season risotto with salt and ground black pepper. Stir well and serve immediately.

NUTRIENTS

Per 1 serving

🔥

413

Calories

  • 10g
    Protein
  • 56g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

For an extra creamy texture, add a tablespoon of vegan butter before serving.Pair this risotto with a side salad for a well-rounded meal.Swap mushroom broth with vegetable broth if needed.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.