Diabetes-Friendly Recipes

Instant Pot Mushroom and Cauliflower Risotto

Servings: 8
Prep time:
Cook time:
Total: 35 minutes


  • 1 teaspoon olive oil
  • ½ small onion, chopped (about ¼ cup)
  • 2 cloves garlic, crushed
  • 1 ½ cups arborio rice
  • 3 ¼ cup chicken or vegetable broth
  • ½ 12-ounce bag of frozen mushroom medley (such as Trader Joe’s)
  • ½ 12-ounce bag of frozen riced cauliflower (such as Trader Joe’s)
  • ¼ cup parmesan cheese


  1. Preheat Instant Pot on the Saute function until pot says “HOT”. Add oil and onion. Saute for about 5 minutes until soft and lightly browned. Add garlic and saute one minute more. Stir in rice and saute for 1 additional minute.
  2. Add broth and frozen mushrooms.
  3. Close lid and set pot on high pressure for 8 (rice is al dente) or 10 minutes (rice is soft). Carefully release the pressure (quick release) as soon as timer is done counting down.
  4. Open lid; stir in parmesan cheese and cauliflower rice until heated through. Serve as a side dish. (Or for an easy main dish, you could add thawed, raw shrimp, stirring well for 3 or 4 minutes until it is cooked through.)

Nutrition Information

Per Serving (about ¾ cup): 188 calories, 6 g protein, 4 g total fat (1 g saturated fat), 33 g carbohydrates, 3 g fiber, 1 g sugar, 5 mg cholesterol, 71 mg potassium, 470 mg sodium



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