Portobello mushrooms are full of nutrients including copper, niacin and riboflavin. Copper is integral for energy production and for the production of collagen, the latter of which is the major structural protein in your skin. And niacin and riboflavin, like other B-complex vitamins, are essential in converting carbohydrates into glucose for energy.
- Prep Time
- 1/2 oz dried porcini or shiitake mushrooms
- 2 1/2 cups low-sodium vegetable or chicken broth
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 cup hulled barley
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 tbsp minced fresh thyme
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper + additional to taste
- 1 2-inch piece Parmigiano-Reggiano cheese rind + 1/2 cup grated Parmesan cheese, divided
- 1 bay leaf
- 2 tbsp chopped fresh flat-leaf parsley
- 2 large portobello mushrooms (about 3 oz each), stemmed
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 shallot, thinly sliced
- 1 tsp minced fresh thyme
- 1/4 tsp sea salt
1. Prepare risotto: In a small bowl, combine porcini mushrooms with ¾ cup hot water. Let stand for 15 minutes. Reserving ½ cup of the soaking liquid, drain mushrooms. Chop and set aside. In a medium bowl, combine reserved soaking liquid with broth; set aside.
2. On the Instant Pot, press Sauté and set to More/High. Add 1 tbsp oil and heat. Add yellow onion and sauté until tender, about 4 minutes. Add barley and garlic and sauté for 30 seconds. Stir in wine and cook, stirring constantly, until almost no liquid remains, about 2 minutes. Press Cancel.
3. Stir in reserved broth mixture, porcini mushrooms, 1 tbsp minced thyme, ½ tsp each salt and pepper, cheese rind and bay leaf. Lock lid and set release valve to Sealing. Press Steam and set to More/High; adjust cooking time to 20 minutes.
4. When cooking is done, let pressure release for 10 minutes (don’t move the vent). Carefully set release valve to Venting. When metal pin in lid falls and all pressure is released, unlock lid.
5. Press Sauté and set to More/High. Bring to a simmer and cook, uncovered, until slightly thickened, about 5 minutes. Discard cheese rind and bay leaf. Stir in grated cheese and season with additional black pepper.
6. Meanwhile, prepare portobello steaks: Preheat oven to 450°F. Arrange mushrooms on a rimmed baking sheet, stem sides down. Brush all over with 1 tbsp oil and vinegar. Sprinkle shallot, 1 tsp minced thyme and ¼ tsp salt over top. Roast until tender, about 15 minutes.
7. Spoon risotto onto plates. Slice mushrooms and fan over risotto. Sprinkle with parsley.
- Serving Size: 1 cup risotto and 1/2 portobello steak
- Calories: 354
- Carbohydrate Content: 47 g
- Cholesterol Content: 11 mg
- Fat Content: 13 g
- Fiber Content: 10 g
- Protein Content: 15 g
- Saturated Fat Content: 3.5 g
- Sodium Content: 647 mg
- Sugar Content: 4 g
- Monounsaturated Fat Content: 7 g
- Polyunsaturated Fat Content: 2 g