Yield: Serves 4

Mushroom Risotto (Instant Pot or Stovetop)

This easy vegetarian or vegan mushroom risotto recipe is creamy and delicious. Stovetop or Instant Pot mushroom risotto recipe is an easy dinner.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • ½ cup dried porcini mushrooms*
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 1/2 cups arborio rice
  • 3 cloves garlic, minced
  • 1 cup sliced baby Bella mushrooms
  • 3 ½ cups vegetable broth (5 cups for stovetop)
  • 3 sprigs fresh thyme
  • 1/2 cup grated parmesan (I used Follow Your Heart which is dairy-free)
  • salt and pepper to taste (I love truffle salt here)
  • 4 oz. baby spinach
  • Flat leaf parsley, for garnish

Instructions

Stovetop Mushroom Risotto

  1. Rinse the dried mushrooms, then soak in a bowl of warm water. Set aside. Warm 5 cups broth in a saucepan over low heat.
  2. Heat the oil in a large skillet over medium high heat. Add the onion and saute until translucent, about 5 minutes. Add the rice and stir until toasty, about 2 minutes. Season with salt and pepper. Stir in the garlic, thyme, and soaked (drained) mushrooms. You can add some of the soaking liquid for extra flavor.
  3. Ladle about 1/2-1 cup of warm broth into the rice and stir until just absorbed, about 2 minutes, then add another ladle of broth. Continue until the rice is tender, stirring frequently. You may not need all of the broth.
  4. While the risotto is cooking, prepare the mushrooms. Heat another tablespoon oil in a frying pan over medium high heat. Add the mushrooms, season with salt and pepper, and cook until browned and tender, about 5 minutes.
  5. Season risotto to taste with salt and pepper and stir in the Parmesan. Stir the spinach and baby Bella mushrooms into the risotto just until spinach is wilted.
  6. Serve immediately garnished with parsley and more Parmesan.

Instant Pot Mushroom Risotto

  1. Rinse the dried mushrooms, then soak in a bowl of warm water. Set aside.
  2. Select saute (high). Add olive oil to warm. Add the onion and saute until translucent, about 5 minutes. Add the rice and baby Bella mushrooms and stir until toasty and mushrooms begin to brown, about 2 minutes. Season with salt and pepper. Stir in the garlic and soaked (drained) mushrooms. Select cancel.
  3. Add 3 1/2 cups vegetable broth and thyme and stir. Lock the lid, with valve sealing, and set to pressure cook (high) for 5 minutes. It will take about 10 minutes for the pot to come to pressure before the clock begins to count down. When cook time is complete, carefully quick release the pressure and remove the lid. Add more broth if needed to thin.
  4. Season to taste with salt and pepper and stir in the Parmesan and spinach just until spinach is wilted.
  5. Serve immediately garnished with parsley and more Parmesan.

Notes

  • Dried mushrooms create a much richer flavor and interesting texture than fresh mushrooms alone. If you can't find dried mushrooms, feel free to use 10-12 oz. fresh mushrooms.
  • A pinch of Trader Joe's umami seasoning or truffle salt is a wonderful addition to this recipe.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 222Total Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gSodium: 908mgCarbohydrates: 31gFiber: 2gSugar: 4gProtein: 8g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

 

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