Mushroom Risotto Instant Pot
- 750ml-1 litre vegetable stock
- 250 g of dried porcini mushrooms (or one pack)
- Olive oil (good glug/2tbsn)
- Good butter
- 1 lb/0.5kg of a range of nice mushroooms, chopped
- Sea salt
- Black pepper
- yellow onion
- 2 garlic cloves
- 1 tbsp White miso paste (very optional)
- 500g Arborio rice
- Glass dry white wine
- 1-2 bags Spinach
- Parmesan
Instructions
- Put the dried mushrooms in the stock and leave to sit for a while.
- Chop these mushrooms.
- Put the instant pot into sauté mode, medium temperature, give yourself 15/20 minutes of sauté time
- Saute the onion in butter/oil
- Add garlic.
- Add the fresh mushrooms, and season salt/pepper
- Add the risotto rice and toast until slightly translucent. (At this point, if you wish, add the miso).
- Add the white wine and stir to allow to slightly boil off.
- Remove the dried mushrooms from the mushroom stock
- Add stock and submerge the rice.
- Put lid on and set the instant pot to high pressure cook for 6 minutes.
- Now gently sauté the spinach in butter with some salt. Once down strain out as much of the water/liquid as you can and slice up.
- Rule of thumb, quick release, stir in parmesan and douse with olive oil - however, if you think that its too runny, you can put the lid back on and let it sit for a while to thicken up
- When ready to eat, mix in the spinach and serve