Instant Pot High-Fiber Buckwheat & Mushroom Risotto
Instant Pot High-Fiber Buckwheat & Mushroom Risotto is a creamy, nutrient-packed dish that effortlessly combines the earthy flavors of mushrooms with the nutty taste of buckwheat. This comforting risotto is perfect for a cozy dinner or impressing guests at a gathering. Ready in just 30 minutes, it’s an easy weeknight meal that enriches your dining experience while promoting health and wellness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup buckwheat groats
- 2 cups fresh mushrooms (sliced, such as cremini or shiitake)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- ½ cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
Instructions
- Set the Instant Pot to 'Sauté' mode and heat olive oil. Add chopped onion and sauté until translucent (3-4 minutes). Stir in minced garlic and sliced mushrooms until softened.
- Add buckwheat groats and toast for about 2 minutes, stirring well to absorb flavors.
- Pour in vegetable broth and stir, scraping any bits off the bottom of the pot. Secure the lid and set to 'Pressure Cook' on high for 8 minutes.
- After cooking, allow natural pressure release for 5 minutes, then quick-release any remaining steam.
- Stir in grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Rinse buckwheat thoroughly before cooking to remove bitterness. For added flavor, consider mixing in spinach or peas. Store leftovers in an airtight container; reheat with a splash of broth to restore creaminess.