Plant-Based Risotto with Toasted Garlic and Sauteed Mushrooms
Elizabeth Stark of Brooklyn Supper
Versatile risotto has become one of my go-to weeknight meals. Tender, creamy rice is the perfect foundation for all kinds of spring ingredients, from asparagus to artichokes. And here it’s absolutely delicious piled high with sauteed oyster and shiitake mushrooms, crispy slices of toasted garlic, and fresh parsley.
Stovetop risotto needs a lot of stirring and care to get the perfect texture, but an Instant Pot takes all the guesswork out of making risotto. First, you’ll want to use the saute function to saute the onions, garlic, and Arborio rice. Next, a splash of white wine deglazes the pan and concentrates flavor. Once the wine has cooked down, just add the broth, seal, and cook.
This plant-based risotto is wonderfully creamy and layered with umami notes. To build the richest flavor, the onions, garlic, and Arborio rice are sauteed in olive oil for an extra long time. White wine, garlic granules, and rich vegetable broth round out the flavors.
The risotto is finished with nutritional yeast and fresh parsley. A layer of perfectly cooked, nutty mushrooms and golden toasted garlic build on the umami richness, making for a meal that’s rich and sating, even on the busiest weeknights.
Plant-Based Risotto with Toasted Garlic and Sauteed Mushrooms
Ingredients
1/4 cup extra virgin olive oil
1 large yellow onion, diced
2 garlic cloves, smashed, peeled, and minced
1 1/2 cups Arborio rice
1 1/2 teaspoons fine sea salt
1 teaspoon garlic granules
1/2 teaspoon black pepper
1/4 dry white wine
3 3/4 cups low-sodium vegetable broth
1/4 cup nutritional yeast
Toppings
3 tablespoons extra virgin olive oil, divided
4 cloves garlic, sliced thin
Fine sea salt, for sprinkling
8 ounces mushrooms, brushed clean, stems removed, and sliced
1/4 cup minced parsley
Directions
Set your pressure cooker to saute. When hot, add the olive oil and then the yellow onion. Saute 7 - 10 minutes, or until onions are quite tender. Add the garlic and cook one minute more. Fold in rice. Stirring constantly, cook the rice until light golden brown, about 2 minutes. Pour in the white wine, stirring often, cook until wine has cooked off. Next, add the salt, garlic granules, pepper, and broth. Seal the pressure cooker, make sure the release valve is set to the “sealing” position, and cook on high pressure for 6 minutes.
Meanwhile, heat a large cast iron skillet over medium heat. Add the olive oil, and when hot, and the sliced garlic. Edge heat down so garlic sizzles gently. Carefully spoon oil over garlic, flipping it until it’s a light golden on both sides. Remove garlic to a small bowl and sprinkle with sea salt.
In the same pan, over medium heat, add another tablespoon of olive oil, and when hot, half the mushrooms. Leave mushrooms mostly untouched for 2 minutes, then flip and turn so they brown all over. Remove cooked mushrooms to a small bowl and sprinkle with sea salt. Cook remaining mushrooms, remove to the bowl, and finish with sea salt.
When the risotto is done cooking, manually release the pressure. Remove the lid and stir in the nutritional yeast. If mixture is soupy, turn on the saute function and stir 1 - 3 minutes, until risotto thickens up.
Serve risotto sprinkled with parsley, and layered with mushrooms and toasted garlic. Serve immediately.
