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Instant Pot Risotto

1/4 cup butter

2 shallots

2 cloves garlic

1 1/2 cups rice

4 cups broth or water

2 eight ounce packages sliced mushrooms (white, portabella, shiitake, or any others!)

1/2 bag (or 1 cup) frozen peas

1 package pea shoots (optional, but worth searching for!)

2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX

Peel, rinse, and slice the shallots into rings and mince the garlic cloves. Select Saute on the Instant Pot and add the butter. Once it is melted, add the shallots and garlic and cook, stirring occasionally for 3 minutes. Add the 2 tablespoons of BUTTERY AUTUMN MIX and the dry rice and cook for 1 more minute. Add the broth and stir everything well,

Lock the lid and turn the valve to Sealing, if not already. Press Keep Warm/Cancel to reset the program and then press Manual/Pressure Cook. Set the cook time for 10 minutes.

While the rice is cooking, rinse the mushrooms. Add them to a large frying pan and turn to medium heat. Cook for 5 minutes, until the mushrooms start to release their liquid, then add the frozen peas. Cook 5 more minutes, then add the package of pea shoots. Use your cooking utensil or tongs to pull the shoots apart, if needed. Cook 3 more minutes, then shut off the heat.

When the rice is finished cooking, turn the value to Venting to release the steam. Wait until the steam stops (be careful!), then open the lid. To serve, spoon the rice mixture into bowls and top with the mushroom mixture. Serve hot.


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