Italian Black Bean and Mushroom Risotto

Italian Black Bean and Mushroom Risotto
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What Started it all:
Black Beans, Mushroom, soy sauce, instant pot


  • 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


  1. Before we start, make sure you soak the black beans overnight to soften them up.
  2. Heat some olive oil in the instant pot and sauté the diced onion and minced garlic until they're golden brown and fragrant.
  3. 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.
  4. Stir in the black beans and soy sauce, and let it simmer for a few minutes to infuse the flavors.
  5. Pour in the white wine and let it reduce by half, releasing all those gorgeous aromas.
  6. Add the instant pot rice and stir to coat it with all the delicious flavors in the pot.
  7. Pour in the vegetable broth, season with salt and black pepper, and give it a good stir.
  8. Lock the lid in place and set the instant pot to cook at high pressure for 5 minutes.
  9. Once the cooking is done, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.
  10. 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.
  11. Serve the risotto hot, garnished with a sprinkle of freshly chopped parsley and an extra grating of Parmesan.

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