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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
2 tablespoons Gefen Extra-Virgin Olive Oil
1 yellow onion, diced
1 medium carrot, peeled and diced
2 tablespoons ghee or additional olive oil
8 ounces baby bella mushrooms, sliced
2 cups arborio rice (you must use this kind of rice to make a proper risotto)
5 cups low-sodium vegetable broth
1 large eggplant
1 teaspoon curry powder (optional)
1 teaspoon seasoned salt
1 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 cup grated Parmesan cheese (optional)
1 tablespoon white or black truffle oil (optional)
Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting.
After three minutes of heating, add the onion and carrot and sauté for two minutes. Add the ghee or additional oil and mushrooms and sauté for two minutes.
Add the rice, stir well, and cook for one minute, then add the broth and giving everything another stir.
Top with the whole eggplant, or cut it in half if it’s too big for the pot (see notes for a shortcut).
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for six minutes. Quick release when done.
Remove the eggplant with tongs. Trim the stem end. Carefully quarter the eggplant lengthwise and then cut it crosswise into half-inch slices. Return the eggplant to the pot and mix with the risotto.
Season the risotto with the curry powder (if using), seasoned salt, pepper, garlic salt, grated Parmesan (if using), and truffle oil (if using). Stir well and serve.
Excerpted from THE LIGHTER STEP-BY-STEP INSTANT POT by Jeffrey Eisner. Copyright © 2021 by Jeffrey Eisner. Photographs by Aleksey Zozulya. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
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My Instant Pot gave me a ‘burn’ signal right at the end of its time on this, since it looks like a lot of the rice was getting stuck on the bottom, but it wasn’t actually burnt at all (and my Instant Pot tends to be somewhat prone to do this anyway). I opted to dice the eggplant and let it get more tender mixed in with everything else, and I also opted to add in the spices earlier during the cooking part, since I think it imbues flavor better to have them added earlier on. One thing I would change is maybe adding some coconut milk to increase the creaminess of it. I also added a bit of cooking sherry, since I know risotto often adds wine while it cooks. I might also consider adjusting the herbs and spices more to my taste. Overall, this was less effort than the traditional method of cooking risotto and still delicious, so it’s a good recipe!