Mushroom Risotto
When I saw that fellow member Jamie Valencheck Shupp was making mushroom broth [for Fair Shares,] I had to try it in my fave risotto recipe. If you don’t have an Instant Pot you will have to do this old school and heat the broth on low in one pan on the stove and slowly add and stir to the rice pot. I know that Arborio rice is normally used for risotto, but any rice from Fair Shares works just fine here.
INGREDIENTS
Mushroom Risotto
1 cup rice (I used brown basmati)
1 3/4 cup mushroom broth
1 bag mushrooms, chopped
1 tbsp olive oil
2 garlic cloves, minced
Swiss chard or spinach
Other ingredients
1 onion, diced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
METHOD
Heat oil on sautè setting of instant pot. Add onion and sauté. Add mushrooms and garlic, stirring for a few minutes. Add rice and stir to coat. Add broth and switch the cooker to manual. Seal lid and cook for 25 minutes. Meanwhile, wash and chop greens. When the .cooking time is up, release the pressure and remove the lid. Stir in the greens and cheese. Add salt and pepper to taste. Add more broth if needed. This was delicious!
