Pressure Cooker Vegan Mushroom Risotto

Since I'm lactose-intolerant, I've been trying to reduce the amount of dairy in my diet. After reading a few articles about nutritional yeast, I decided to take the plunge and buy a bag from the grocery store. It lends a savory, umami flavor, so I thought mushroom risotto would be a good place to try it.

The result was a savory, yummy risotto, which was a perfect weeknight dinner on a cold winter's night.

Mushroom Risotto

4 TB olive oil

1 small shallot, chopped

1 clove garlic, crushed

10 oz package mushrooms, sliced (I used Baby Bella)

1 1/2 cups arborio rice

1/2 cup white wine

3 to 3 1/2 cups vegetable broth

1 1/2 TB Nutritional Yeast (Or 1/4 cup grated parmesan cheese, if you want to do a vegetarian version)

1 TB truffle oil

Sea Salt (to taste)

In a 4 qt or larger pressure cooker, heat the olive oil over high heat.

Saute the onion and garlic until soft.
Add the mushroom slices, saute.
Add the rice, and mix until the oil coats each grain.
Add wine and mix until the alcohol cooks off.

Add three cups of the vegetable broth.

Lock lid in place and bring to high pressure.

Cook at high pressure for 4 minutes.

Release pressure, remove lid.

Stir in nutritional yeast, truffle oil, and salt.

Cook over medium-low heat for another 3-4 minutes, until the rice is firm, but cooked. If the risotto gets too dry, add more broth.

Yum!