Pressure Cooker Vegan Mushroom Risotto Recipes
MUSHROOM RISOTTO IN PRESSURE COOKER
Make and share this Mushroom Risotto in Pressure Cooker recipe from Food.com.
Provided by CJ139022
Categories Short Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
- Add onion and garlic. Saute until translucent.
- Add portabella and rice. Stir until rice is coated with oil.
- Add Chicken broth.
- Cover and cook under high pressure for 7 minutes.
- Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.
PRESSURE COOKER VEGAN MUSHROOM RISOTTO
Have you heard that risotto must be painstakingly stirred nonstop until you feel like your arms will fall off? No longer! Let the pressure cooker do the work to get dinner on the table in mere minutes. Mushrooms are so rich in umami flavor that they need little culinary intervention to shine. A variety of wild and cultivated varieties unlock an earthy, savory depth that will taste like it took all day to develop. There's even a dash of white miso paste added to this recipe to really take that incredible umami flavor to a whole new level.
Provided by Hannah Kaminsky
Categories Dinner
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a pressure cooker set to Sauté. Cook and stir rice, onion, and garlic in oil until onion is translucent, about 4 minutes. Pour vegetable stock into the cooker and stir to break any large clumps of rice into grains; add fresh mushrooms, shiitake mushrooms, nutritional yeast, miso paste, white wine, ½ teaspoon salt, and pepper. Seal the lid on the cooker and cook on High Pressure for 10 minutes. Relieve pressure through the quick-release valve. Stir the risotto and let cool for 5 minutes; garnish with parsley to serve.
VEGAN MUSHROOM RISOTTO
This risotto is chock-full of mushroom flavor in the best possible way! Make sure to use a really good vegetable stock in this as it makes all the difference. Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.
Provided by Kim
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
- Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
- Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 110.5 g, Fat 14.6 g, Fiber 5.5 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 1009.6 mg, Sugar 8.7 g
INSTANT POT® BROWN RICE AND MUSHROOM RISOTTO (VEGAN AND GLUTEN-FREE)
I never complain about making risotto. In fact, I make it when I want to get something quick on the table. But when I spent over an hour and a half making one with brown rice, I decided to try it out in my Instant Pot®. It's awesome.
Provided by Buckwheat Queen
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 3
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Season with salt and pepper. Stir and serve immediately.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 55.8 g, Fat 14.8 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 1.9 g, Sodium 130.1 mg, Sugar 1.3 g
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