SLOW COOKER CHALLENGE [INSTANT POT MUSHROOM RISOTTO] | Hosted by: Mrs. Vee & Kenya's Decor Corner

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Chop shallot and set aside

Roughly chop mushrooms and set aside

Mince garlic and set aside

Set Instant Pot to 'Sautee'

Add 1 pat of butter and 2 Tsp oil to Instant Pot

Add shallots and saute'

Add mushrooms and saute' (Add seasonings during this step. Add salt after mushrooms are sauteed.)

Add garlic and saute'.

Add rice and saute until lightly toasted.

Add chicken stock (4 cups total liquid. Add water to make 4 cups total.)

Cover and set Instant Pot to 7 minutes

Add a pat of butter and parmesan reggiano cheese and stir until cheese is melted and risotto is creamy.

Plate the risotto and garnish with chives

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens