Is there a sexier food word than risotto? Maybe creme fraiche (really drawing out the shhhhh at the end). Has anyone seen that South Park episode? I’m not even going to go there.
I have only made true brothy, buttery, cheesy risotto one time in my life. It was when I was 18 and I remember standing in my mom’s kitchen, stirring a pot of arborio rice for 45 minutes and periodically scooping broth into the pot and allowing it to absorb into the rice. It was magical how creamy it got! But it was also very labor intensive + I can’t say any food is worth an achy shoulder and wrist.
While I do eat white rice, I wanted to create a lower carb AIP risotto that can be enjoyed by all of you without the dairy or grains. The finished product is thick, creamy, flavorful, and made up almost entirely of vegetables! You can serve it as a meatless meal or serve some thinly sliced seared pork loin, cod, or shrimp on top.
RECIPE TIPS & FAQs
- Pre-riced and bagged cauliflower is ideal for this recipe because you are ensured even sized pieces. I find that some people over-process cauliflower when they rice it at home in their food processor.
- With pressure cooking every minute counts when you’re cooking vegetables, so ensure whatever cauliflower rice you use it is not overly-processed mush!
- I’ve never made this on a stove – it’s an Instant Pot recipe. Please don’t ask me how to do this! There’s a reason I’m posting a lot of Instant Pot recipes these days – they save you the hassle of standing over the stove constantly checking on food or worrying if it’s undercooked.
- Don’t have Italian herb seasoning? Make your own custom mix from dried basil, oregano, marjoram, and thyme.
Instant Pot Mushroom Risotto
- 1 1/2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1 cup thinly sliced leeks (white part only)
- 1 medium zucchini, thinly sliced
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2/3 cup coconut milk
- 1/3 cup homemade chicken broth
- 16 ounce bag cauliflower rice (about 3 1/2 cups rice)
- 1 tablespoon arrowroot starch
- for serving, chopped chives and cracked black pepper (omit pepper for AIP)
- Turn Instant Pot "Saute" function on. Heat olive oil in the insert.
Saute mushrooms, leeks, zucchini, herbs, garlic, and sea salt for 6 to 8 minutes or until the vegetables are tender.
- Stir in coconut milk, broth, and cauliflower rice. Seal the lid and set to "Manual" function for 3 minutes. Once the timer elapses, vent and remove the lid.
- Turn the "Saute" function back on and slowly sprinkle in the arrowroot, stirring continuously, as the mixture thickens for another 2 to 3 minutes. You can always sprinkle in additional arrowroot a teaspoon at a time if you find you want even thicker, creamier risotto.
- Serve with chopped chives and black pepper for a punch of flavor!