I love this recipe, because it's so quick and easy to make and so tasty. It makes a great side dish or even a simple dinner with some salad. Healthy, quick and flavourful, what more can I ask for?
Ingredients:
2 cups of aborio rice
1 chopped onion
4 cups of vegetable or chicken stock (low sodium)
2 cups of mushrooms
1 tablespoon of olive oil
1 tsp of paprika
1 tablespoon of salt (i use pink salt)
1 tsp of black pepper
1 tsp of onion powder
1-2 tsp of garlic powder
Optional: 1/2 to 1 cup of parmesan cheese, green peas (add these after risotto is done)
2 cups of aborio rice
1 chopped onion
4 cups of vegetable or chicken stock (low sodium)
2 cups of mushrooms
1 tablespoon of olive oil
1 tsp of paprika
1 tablespoon of salt (i use pink salt)
1 tsp of black pepper
1 tsp of onion powder
1-2 tsp of garlic powder
Optional: 1/2 to 1 cup of parmesan cheese, green peas (add these after risotto is done)
1) Rinse rice well and set aside.
2) Add 1 tablespoon of olive oil to instant pot.
3) Add chopped onions and saute on saute mode in instant pot.
2) Add 1 tablespoon of olive oil to instant pot.
3) Add chopped onions and saute on saute mode in instant pot.
4) Once onions are golden brown add mushrooms and continue to saute for a couple of mins.
5) Once mushrooms are done, turn off saute mode (cancel).
5) Once mushrooms are done, turn off saute mode (cancel).
6) Add spices and mix well.
7) Add rice.
8) Add stock and mix well.
9) Cook on high pressure with vent sealed for 4 mins.
10) Quick release after 2 mins once it comes to pressure (after beeping).
11) Top with parmesan cheese (optional), Cilantro and serve
9) Cook on high pressure with vent sealed for 4 mins.
10) Quick release after 2 mins once it comes to pressure (after beeping).
11) Top with parmesan cheese (optional), Cilantro and serve
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