Italian Black Bean and Mushroom Risotto
What Started it all:
Black Beans, Mushroom, soy sauce, instant pot
<em>Before we start, make sure you soak the black beans overnight to soften them up.</em>
Ingredients
- 1 cup black beans
- 1 cup mushrooms, sliced
- 2 tablespoons soy sauce
- 2 cups instant pot rice
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil
Instructions
- Before we start, make sure you soak the black beans overnight to soften them up.
- Heat some olive oil in the instant pot and sauté the diced onion and minced garlic until they're golden brown and fragrant.
- Add the sliced mushrooms and cook until they're browned and tender. Don't rush this step; we want those mushrooms to be perfectly caramelized.
- Stir in the black beans and soy sauce, and let it simmer for a few minutes to infuse the flavors.
- Pour in the white wine and let it reduce by half, releasing all those gorgeous aromas.
- Add the instant pot rice and stir to coat it with all the delicious flavors in the pot.
- Pour in the vegetable broth, season with salt and black pepper, and give it a good stir.
- Lock the lid in place and set the instant pot to cook at high pressure for 5 minutes.
- Once the cooking is done, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.
- Stir in the grated Parmesan cheese and chopped parsley, and let it sit for a couple of minutes to let all the flavors meld together.
- Serve the risotto hot, garnished with a sprinkle of freshly chopped parsley and an extra grating of Parmesan.