Instant Pot Mushroom Risotto (Vegan Option)

Instant Pot Mushroom Risotto (vegan option)
served with nectarine slices, sourdough toast
and Sumac Onion Salad.

Recipe from Damn Delicious 

Husband-Tested in Alice’s Kitchen
Yield: 6 Servings

Well, this company-worthy risotto was the easiest I’ve ever made. It’s perfect for meal prep because you can use the Instant Pot and once you press the button, it’ll cook to perfection while you do other things. This is definitely comfort food at its best. I served this with fresh nectarines, sourdough toast and Sumac Onion Salad.  YUM!

4 Tablespoons unsalted butter, divided (Substitute vegan butter to make this dish vegan.)

3 cloves garlic, minced

1 onion, diced

8 ounces cremini mushrooms, thinly sliced (I used a mixture of mushrooms types.)

Kosher salt and freshly ground black pepper, to taste

2 cups chicken broth (I used Better Than Bouillon No-Chicken Broth to make this dish vegan.)

1 cup arborio rice

1/4 teaspoon dried thyme

2 cups baby spinach or baby kale

3/4 cup frozen peas, thawed

1/4 cup freshly grated Parmesan (Use vegan Parmesan to make this a vegan dish.)

Set a 6-qt Instant Pot to the sauté setting. Melt 2 Tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.

Stir in the broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in spinach and remaining 2 Tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute. 

This dish tastes best fresh, but it did reheat nicely for lunch the next day.

Green Spring Risotto

Serves 4-6

Recipe from Ina Garten

Alice Husband-Tested this recipe in Ellen’s Kitchen

While visiting my good buddy, Ellen, we made this delicious risotto.  It was absolutely delectable!  We prepped the ingredients before cooking it and then while I stirred, Ellen seared some scallops to go with.  What a lovely way to celebrate the best of spring.

1½ Tablespoons good olive oil


1½ Tablespoons unsalted butter


3 cups chopped leeks, white and light green parts (2 leeks)


1 cup chopped fennel


1½ cups Arborio rice


2/3 cup dry white wine


4 to 5 cups simmering chicken stock, preferably homemade


1 pound thin asparagus


10 ounces frozen peas, defrosted or 1½ cups shelled fresh peas


1 Tablespoon freshly grated lemon zest (2 lemons)

Kosher salt

Freshly ground black pepper

2 Tablespoons freshly squeezed lemon juice

1/3 cup mascarpone cheese 


½ cup freshly grated Parmesan, plus extra for serving


3 Tablespoons minced fresh chives, plus extra for serving (Optional)

Cut the asparagus diagonally in 1½-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) Place the asparagus on a dry towel. Set the asparagus and the peas aside.

Whisk the lemon juice and mascarpone together in a small bowl. Set aside.

Heat the olive oil and butter in a large saucepan over medium heat. Add the leeks
and fennel and sauté for 5 to 7 minutes, until
tender.

Add the rice and stir for a minute to
coat with the vegetables, oil, and butter.

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has
been absorbed.

Add the chicken stock, 2
ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper.

Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives.

Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Butternut Squash Risotto

Serves 4

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

This will make a very nice Meatless Monday dinner when served with a crisp salad once the weather turns cool.  Consider it comfort food. Though easy to make, you will need to be close to the stove to add the hot broth ½ cup at a time.  So, I would suggest doing another kitchen task while the risotto cooks.  To make this dish even quicker to prepare, prep the butternut squash the night before you plan to serve this dish and store the ½-inch chunks in the fridge until you are ready to make the risotto.

1 Tablespoon unsalted butter

1½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks

Coarse salt and ground pepper

1 cup Arborio rice

½ cup dry white wine

2 cans (14½ oz. each) reduced-sodium chicken broth or vegetable broth

½ cup water and heated

1/3 cup grated Parmesan cheese, plus more for garnish

1 Tablespoon chopped fresh sage, plus more for garnish

In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.

Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.

Reduce heat to medium-low; add ½ cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, ½ cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.

Stir in Parmesan, sage, and 1½ teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.