Ingredients

• 1 lb Italian sausage
• 1 lb mushrooms, thinly sliced
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 cups arborio rice
• ¼ cup finely grated Parmesan cheese
• 2 tbsp. butter + 2 additional tbsp. for final stage
• 4 cups bone broth (vegetable, beef, or chicken)
• ½ cup dry white wine
• 2 tbsp. oil
• 1 tbsp. soy sauce
• 1 tbsp. lemon juice
• 3 tbsp. New Roots Herbal’s Beef Bone Broth Protein
• 3 tsp. New Roots Herbal’s Shiitake or Maitake Mushroom Powder
• 1 tsp dried tarragon
• Salt (to taste) and freshly ground black pepper

InstaPot Directions

Select the sauté setting on your Instant Pot, then add the oil.

Brown the Italian sausage for about 5 minutes, roughly chopping to separate it into chunky pieces. Once cooked, remove from the pot and set aside.

Reduce to medium heat. Add the butter, prepared mushrooms, and onions. Sauté for 3–4 minutes until onions are translucent.

Add garlic, tarragon, salt, and pepper, and cook for an additional 2 minutes.

Add the soy sauce and wine. Cook for about 2 minutes until the alcohol dissipates.

Add the broth, mushroom and bone broth powders, sausage, and arborio rice to the pot. Stir ingredients together and cover with the lid.

Select the manual setting and cook on high pressure for 6 minutes.

Once cooking is complete, use the quick release.

If the risotto has too much liquid, continue cooking the mixture with the lid removed on the sauté setting. The risotto should be creamy. If it is overcooked, add a splash of water or broth to slightly thin out the dish.

Serve topped with Parmesan cheese.

Regular Directions

In a pot, add the broth and the mushroom and bone broth powders together, and bring to a boil. Remove from heat and set aside.

In a separate skillet, brown the Italian sausage in the oil for about 5 minutes, roughly chopping to separate it into chunky pieces. Once cooked, reduce to medium heat. Add the butter, prepared mushrooms, and onions. Sauté for 3–4 minutes until onions are translucent.

Add garlic, tarragon, salt, and pepper, and cook for an additional 2 minutes.

Stir rice into the meat mixture. Cook for about 4 minutes until rice is slightly toasted, stirring constantly.

Add the soy sauce and wine. Bring to a boil and cook until almost evaporated—about 30 seconds.

Reduce heat to medium and pour a few ladles of warm broth into the skillet, and cook, stirring gently, until broth is absorbed. Continue to cook, repeatedly adding a few ladlefuls of broth and stirring, until broth is absorbed before adding more until rice is al dente, about 20 minutes.

Remove skillet from heat and stir in the remaining 2 tablespoons of butter, lemon juice, and Parmesan. Season with salt and pepper.

Tammy-Lynn McNabb, RHNC
A registered holistic nutrition counselor and television host/producer of Health Wellness & Lifestyle TV, she believes that eating healthy shouldn’t be difficult and should never compromise taste.