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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James Fuller
[email protected]I've made this risotto several times now, and it's always a hit. It's a great recipe for a weeknight meal, and it's also perfect for entertaining guests.
Carlos Mcewen
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow, and the results were delicious. I will definitely be making this again.
Jose Muinde
[email protected]I'm a big fan of risotto, and this recipe did not disappoint. The rice was cooked perfectly, and the mushrooms were tender and flavorful. I would definitely recommend this recipe to anyone who loves risotto.
gwzif asmain
[email protected]This risotto was a great way to use up some leftover brown rice. It was also a nice change from my usual white rice risotto. The mushrooms added a nice umami flavor, and the vegan cheese gave it a creamy texture.
Tstormer
[email protected]I loved this recipe! It was so easy to make, and the results were delicious. I especially liked the crispy shallots on top. I will definitely be making this again.
Tufail Badshah
[email protected]I followed the recipe exactly, but my risotto came out a little mushy. I think I might have cooked it for too long. Next time, I'll try cooking it for a shorter amount of time.
Jamal Jr
[email protected]This risotto was a bit too bland for my taste, even after adding extra salt and pepper. I think it could have used some more herbs or spices to give it more flavor.
Shiba Chhetri
[email protected]I was skeptical about how a vegan and gluten-free risotto would turn out, but I was pleasantly surprised! The rice was cooked perfectly, and the mushrooms added a lovely depth of flavor. I will definitely be adding this recipe to my regular rotation.
AyaanKhan Khan
[email protected]I'm not a vegan or gluten-free person, but I still really enjoyed this risotto. The flavors were rich and savory, and the texture was creamy and delicious. I would definitely recommend this recipe to anyone, regardless of their dietary restrictions.
Neo Baloyi
[email protected]This risotto was an absolute delight! I loved the combination of brown rice and mushrooms, and the vegan and gluten-free ingredients made it a healthier choice. The Instant Pot made it so easy to cook, and the results were perfect. I will definitely