Mushroom risotto from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker (page 79) by Jill Nussinow

  • leeks
  • parsley
  • sun-dried tomatoes
  • black peppercorns
  • Arborio rice
  • mushrooms
  • vegetable stock
  • dried porcini mushrooms
  • porcini mushroom powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute carnaroli rice for Arborio rice.

  • redjanet on February 19, 2018

    I love making risotto in the instant pot! It is so ridiculously easy and comes out well every time. The author gives instructions for the basic risotto recipe and then different variations. This mushroom variation worked well and I really liked the inclusion of chopped rehydrated sun-dried tomatoes. I do think it could have done maybe with a little bit of extra flavour, maybe in the form of a splash of white wine or some vegan butter (or both?), but I will definitely be making this again. Leftovers reheated well for lunch the next day.

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