Instant Pot Mushroom Risotto
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
234 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Mushroom Risotto
Description
This risotto recipe begins by sautéing mushrooms and shallots in oil until softened for a savory base. Arborio rice is then briefly toasted with these aromatics before deglazing with white wine. Vegetable broth and seasoning complete the pot before sealing it in the Instant Pot to cook under high pressure, simplifying the traditional slow stirring method.
The pressure cooking yields risotto with a creamy consistency and tender rice grains, well-infused with the mushrooms and seasoning. Optionally, butter or margarine can be stirred in after cooking to enrich the texture. Chopped fresh herbs and vegan parmesan add fresh flavor notes when served.
This dish works well as a comforting main or side dish. It can be customized with added vegetables such as peas, spinach, or carrots. The recipe encourages using wine you enjoy, as it influences flavor directly.
Leftovers refrigerate well up to 4 days and can be reheated in a pan with added liquid to loosen the texture as the rice absorbs more moisture over time.
Ingredients
- 1 tablespoon avocado oil or cooking oil of choice (omit and use broth or water for no oil)
- 1 pound cremini mushroom sliced, or baby bella or portobello mushrooms
- 4 shallot chopped
- 1.5 cups arborio rice
- ½ cup white wine dry
- 4 cups vegetable broth low sodium
- ½ teaspoon salt or to taste, sea salt
- ⅛ teaspoon thyme optional, but recommended, dried
- ⅛ teaspoon black pepper optional, but recommended
- 1 tablespoon butter optional, but recommended, vegan; or margarine
Optional Garnishes
- chives or green onion or parsley
- vegan parmesan cheese
Instructions
- Set your pot to sauté and the cooking oil, if using. Once hot, add the mushrooms and shallots and sauté until softened, approx. 5 minutes.
- Then add the rice and stir constantly for 30 seconds and pour in the wine. Stir often, until the wine is mostly absorbed, about 2 minutes.
- Add the broth and seasoning and give everything a mix, pushing down any loose bits of rice stuck to the sides of your pot. Close the lid and place the valve in the sealing position. Set the pot to high pressure for 6 minutes. (It will take about 10-15 minutes to build pressure before the timer begins to countdown.) Once the timer completes, quick release the pressure and open the lid once safe to do so.
- Optional: Stir in the butter, if using and let rest for another minute or two, if needed to absorb any excess liquid.
- Garnish and serve hot.
Notes
- Use wine you enjoy drinking to ensure the best flavor in the risotto.
- Push down loose rice before pressure cooking to avoid dry, crunchy edges.
- If risotto seems watery after cooking, let it rest briefly to absorb excess liquid.
- Enhance with truffle oil or added vegetables like peas or spinach if desired.
- Store leftovers in the fridge for up to 4 days and reheat with added liquid to loosen texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234cal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 357mg | 15% |
| Potassium | 461mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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