Instant Pot Mushroom Risotto
Creamy Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. No stirring required.
Servings: 8 servings
Calories: 292kcal
Ingredients
- 10 ounces brown or white mushrooms sliced
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1/4 teaspoon dried thyme
- 1 tablespoon olive oil extra virgin
- 2 cups arborio rice
- 4 1/2 cups chicken broth low sodium & divided
- 1/4 cup white wine or chicken broth
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1/3 cup Parmesan cheese grated
- 3 tablespoons parsley finely chopped
Instructions
- Preheat Instant Pot until display says Hot. Add olive oil, onion, garlic and mushrooms and saute for 5 minutes, stirring occasionally. Add thyme, stir and press Cancel.
- Add rice, 4 cups of broth and wine. Stir, close the lid, set valve to Sealing and press Pressure Cook or Manual for 3 minutes.
- After let pressure come down on its own for 10 minutes, then turn valve to Venting to release remaining pressure. Add remaining 1/2 cups broth, butter and Parmesan cheese. Stir risotto gently and add more broth, if you wish, to reach your favorite consistency.
- Garnish with parsley and serve hot immediately.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.
Nutrition
Calories: 292kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 258mg | Fiber: 2g | Sugar: 1g