Instant Pot Mushroom Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
300 kcal
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Course
Side Dish, Main Course, Appetizer, Dinner
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Cuisine
American
Instant Pot Mushroom Risotto
Description
Instant Pot Mushroom Risotto features finely chopped onions and sliced mushrooms sautéed in olive oil before combining with arborio rice. White wine and chicken broth enhance the flavor, while the pressure cooking method intensifies and cooks the rice thoroughly. After a natural pressure release, butter and Parmesan cheese are stirred in to create a creamy consistency. The mushrooms retain tenderness and blend well, complementing the rice's creamy texture.
The risotto can be served as a main vegetarian dish or as a side complementing meat or vegetable entrees. The Parmesan garnish adds a savory note and richness. It is an appealing option when wanting risotto texture without the traditional lengthy stirring process.
Leftover risotto stores well in the refrigerator for up to four days in an airtight container, ensuring convenient reheating and serving. Stirring in a little extra butter or broth when reheating can help restore creaminess if needed.
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 8 ounces mushrooms sliced
- 1 cup arborio rice
- ¼ cup white wine
- 2 cups chicken broth
- 2 cloves garlic minced
- ¼ teaspoon thyme dried leaves
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon butter
- ¼ cup Parmesan Cheese divided, shredded
Instructions
- Heat olive oil in the Instant Pot using the saute setting.
- Add onions and mushrooms. Cook 3-4 minutes or until mushrooms are tender.
- Add the rice and cook for 2-3 minutes. Add white wine and scrape any brown bits off the bottom of the Instant Pot.
- Stir in broth, garlic and seasonings. Place the lid on the Instant Pot and turn the valve to seal. Set to pressure cook on high for 5 minutes.
- Once the cook time is off, let it sit without opening the lid for 10 minutes (natural release). After 10 minutes release any remaining pressure and open the lid.
- Stir in butter and 2 tablespoons parmesan cheese.
- Serve and garnish with remaining parmesan cheese.
Notes
- Leftover risotto keeps in the fridge for up to 4 days in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300 | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 706mg | 29% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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