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Black Garlic & Mushroom Risotto For Multicooker or InstantPot® Recipe

Black Garlic & Mushroom Risotto For Multicooker or InstantPot®

4 servings (5 1/2 cups)
This risotto takes advantage of the Northwest’s bounty of wild mushrooms. It’s easy to make in an electric multicooker. The flavors are amped up with black garlic, found in our Produce Department, and a splash of white wine.

Ingredients:

  • 3 Tbsp Metropolitan Market Virgin Olive Oil
  • 1 lb wild mushrooms, trimmed, sliced
  • Salt and pepper
  • 1 medium onion, chopped
  • 2 cups carnaroli or arborio rice
  • 1/2 cup white wine
  • 4 cloves black garlic (mashed with the back of the fork)
  • 4 1/2 cups vegetable or chicken stock
  • Chopped parsley
  • Shredded or grated Parmesan cheese, for serving

Directions:

  1. Using the sauté of browning function, heat 2 Tbsp olive oil in multicooker until hot. Add a handful mushrooms to fill the bottom of the cooker in a single layer; cook until the moisture they release evaporates and they start to brown. Continue adding the rest of the mushrooms in batches until they are all cooked through and have a nice caramelized color, about 15 minutes. Season with salt and pepper.
  2. Add onion and cook, stirring often, until translucent, about 8 minutes. Add 1 Tbsp of oil and the rice; stir until all the grains are heated and covered in oil, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in black garlic and stock.
  3. To pressure cook, lock the lid in place and set pressure release valve to seal. Make sure steam-release valve is in the proper sealed position. Select high pressure-cook function and set for 5 minutes (it will take about 10 minutes for the pressure to build before cooking automatically begins).
  4. Press cancel/turn off multicooker. Quick-release pressure according to manufacturer’s directions. Remove lid, allowing steam to escape away from you. Stir with a wooden spoon; season to taste with salt and pepper.
  5. Divide risotto among bowls. Serve warm, topped with parsley and Parmesan cheese.
  6. Cook’s Notes:
  7. Always take into consideration that Parmesan cheese will add a touch of saltiness to the finished risotto.
  8. For a vegan version, use vegetable stock and skip the parmesan cheese.

Nutrition:

Amount Per Serving (based on 4512 servings)
Calories: 470
Fat: 11 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 270 mg
Carbohydrates: 85 g
Fiber: 3 g
Sugar: 6 g
Protein: 9 g
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Ratings and Reviews

“We haven't tried doubling it. You may need to add less liquid. ”
“Can the mushroom risotto recipe be doubled and still cooked in the one-pot?”

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