I LOVE mushrooms, especially enoki (the really thin white ones) and oyster mushrooms. If you love mushrooms, then this risotto recipe is for you. At Market & Co at Upper Canada Mall in Newmarket, there’s a soup company called Mama’s Best that has a wicked vegan creamy mushroom soup. I typically make my mushroom risotto when I pay them a visit and grab one, but I’ve also made it from scratch. If you have an instant pot, making risotto is really quick! I’ve put both, an instant pot version and a non-instant pot version below.
Heat up 1 tbsp of cooking oil in a skillet on medium and cook your onion, garlic, and black pepper until they’re light golden.
Add your mushrooms and cook for 2 minutes.
Add in your rice and cook for 1 minute.
Throw in the liquids (broth + milk or soup + water), Italian seasoning, and paprika.
Bring the rice to a boil, then decrease heat to low, cover your skillet, and cook for 15-20 minutes until the rice is soft. Add more water if need be.
Once the rice is cooked, mix in your olive oil/butter, nutritional yeast, salt & pepper, and optional enoki mushrooms, peas, spinach, and cilantro/parsley.
Enjoy while it’s hot!
Use the sauté function to do the first 4 steps listed above.
Once you’ve added the rice and liquids, shut the lid, set the vent to “sealing”, use the pressure cook function, set your timer to 5 minutes, and pressure cook for 5 minutes.
Once the timer is done, you can wait for the pressure to decrease or let the steam out manually (which is what I end up doing because I’m impatient).
Add in your olive oil/butter, nutritional yeast, salt & pepper, and optional enoki mushrooms, spinach, peas, and cilantro/parsley and enjoy!
