Instant Pot Vegan Buckwheat and Mushroom Risotto

Ingredients

  • 2 cups finely chopped onion
  • 3 cloves garlic
  • 1 1/2 cups toasted buckwheat groats (kasha)
  • 1 bay leaf
  • 2 1/2 cups roughly chopped crimini or other mushrooms
  • 2-3 teaspoons salt free seasoning mix, or 1/2 teaspoon thyme or Herbs de
  • Provence. I used Trader Joes’ Mushroom & Company Umami Seasoning Blend.
  • 2 1/2 cups vegetable broth or water; broth is best, plus a bit for dry saute
  • 1/4 cup chopped fresh parsley
  • 1-2 teaspoons balsamic vinegar
  • Salt if desired

Buckwheat is a nutritious earthy, nutty, and naturally gluten free grain.
Recipe Inspired by Jill Nussinow in Vegan Under Pressure
Serves 4-6

On sauté setting, ‘dry sauté’ the onion by adding to the hot pan, stirring a bit when you see a touch of brown around edges, adding a couple of tablespoons broth to deglaze the pan at that point. After the broth evaporates and onion begin to brown a bit more, add a few tablespoons of broth and the garlic. Again, stir while the broth evaporates. Add the buckwheat groats, bay leaf, chopped mushrooms, and seasoning and stir a few minutes to blend. Add the broth and stir.

Turn off the sauté setting. Select for pressure cook, high. Cover and lock the Instant Pot, set for 5 minutes, and let the pressure come down naturally, 15-20 minutes. Remove the lid, and remove the bay leaf. Gently stir in parsley, balsamic vinegar, and the salt to taste. Do not over stir or you will break up the grains too much.

This is lovely served with greens (watch for my Spicy ‘Stir Fried’ Swiss Chard or Favorite Greens recipe and video), roasted Asparagus, or my Savory Roasted Eggplant.

Watch me make the recipe here: https://www.youtube.com/watch?v=plOrGv-HD3E

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