Dairy-Free Mushroom Risotto (made in your Instant Pot!) – Paleo, AIP, 21dsd, Whole30

Paleo Risotto

Dairy-free Risotto made in your Instant Pot = the most hands-off risotto recipe you’ve ever tried!

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.
Mushroom Risotto
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.

 

 

8 reviews

Instant Pot Mushroom Risotto

Prep Time 00:15 Cook Time 00:15 Serves 4

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve with chopped chives and black pepper for a punch of flavor!

Lamb with Olive Tapenade Rice (Paleo, AIP, Whole30)

If you like olives, make this tonight. If you don’t like olives, we cannot be friends in real life. Fine. Yes, we can. We just can’t be the type of friends that sit around on a Thursday night throwing olives into each other’s mouths from across the living room.

You know what I’m tired of seeing? Paleo recipes that use quotation marks to delineate that the “Rice” or “Bread” in the recipe isn’t your standard grain-based rice or bread. It makes you feel like you’re losing out (you’re not). Like, “hey you know Rice, that sexy guy down the street? This isn’t him, but it’s Rice’s cute little sister “rice”‘. How about we just revise what those words mean and never use quotation marks again?

I had my first visit with a naturopathic doctor today. I have given up on the Western medical community. I am reserving their services the next time I sprain my ankle or need some advice on what not to do. I am super excited about her. She sent me home with a stool test. That should be fun. I had to take the train home with my nondescript white paper bag full of empty stool samples that cost $300. I was PARANOID that someone would choose this evening to mug me. I sometimes plan in my head what I will say if someone does try to rob me (“What would your mother say if she saw what you were up to?”) Tonight I decided a simple “That’s for my poop.” should ward off any villains.

Lamb with Olive Tapenade Rice

Serves 3-4 | Prep Time 10 minutes | Cook Time 14 minutes

1/2 cup Kalamata olives, pitted

1 tbsp chopped fresh Oregano

1 tbsp Olive oil

3 cups Butternut squash, cubes

1 lb Ground lamb

1/2 tsp Cinnamon

1/2 cup Raisins

1/2 tsp Sea salt

  1. Place olives, oregano, and olive oil in a food processor/blender and pulse until finely chopped. Set aside.

  2. Now place butternut squash in the blender/processor (no need to wash it – yay!) and pulse until finely chopped. Set aside.

  3. Heat a large skillet over medium-high heat. Add the ground lamb. Do not disturb for 4 minutes until the lamb is browned on one side. Now use a wooden spoon to break the meat into bite-sized chunks (size of mini meatballs). Flip each chunk and brown the other side for 2 minutes.

  4. Add in the riced olives, butternut, cinnamon, raisins, and sea salt. Stir well, cover with a lid, and reduce heat to low. Cook for 5-6 more minutes. Serve warm.