Mushroom Risotto
Servings Prep Time
2-4servings 5minutes
Cook Time
Servings Prep Time
2-4servings 5minutes
Cook Time
  • 8ounces mushroomschopped small
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 1clove garlicminced
  • 1cup Arborio rice
  • 1/2tablespoon white misoor chickpea miso
  • 1teaspoon soy sauceor low sodium tamari is gluten free
  • 1/4cup white wine
  • 2 1/2cups Mushroom Stock
  • 1teaspoon fresh thyme
  • 1-2tablespoons vegan winter truffle cheeseor any other plant based cheese of your choice
  1. Press Sauté function in the Instant Pot. When display says ‘hot”, add mushrooms and a splash of water to the inner pot. Sprinkle with salt and pepper. Stir infrequently to allow mushrooms to start browning to the bottom of the pot.
  2. Add garlic, stir and cook for 2 more minutes. Add rice and stir for 1-2 minutes to toast rice.
  3. Add miso and soy or tamari sauce. Add the wine, stir until evaporated.
  4. Add stock and half of the thyme. Stir to incorporate.
  5. Secure lid in place, Press Manual and adjust cooking time to 7 minutes. When time has lapsed quick release the pressure by setting valve to venting. Remove lid away from you.
  6. Add cheese (if using) and the rest of the thyme and stir vigorously. Enjoy!
Recipe Notes