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Instant Pot Mushroom Risotto Recipe

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This recipe for Instant Pot Mushroom Risotto is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c unsalted butter
1/4 c olive oil
3 c diced mushrooms
1 c chopped onion
1 sprig fresh rosemary plus more for garnish
1 1/2 c Arborio rice
1 qt low sodium vegetable broth
1/4 c dry white wine
1/2 tsp salt
1/2 tsp black pepper
3/4 c grated Parmesan cheese
Toasted pine nuts or walnuts
Directions:
Directions:
1. Select saute function on Instant Pot and set to normal. Add butter and oil, stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook 2 minutes. Add rosemary sprig; cook 1 minute more. Stir in rice until grains are coated. Stir in broth, wine, salt and pepper.
2. Close and lock lid; turn venting knob to seal. Select High pressure and set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using quick-release method and carefully remove lid. Stir risotto until creamy, about 1 minute. Discard rosemary stem. Stir in 1/2 c Parmesan cheese until melted and combined. Season to taste with additional salt and pepper.
4. Top servings with remaining 1/4 c Parmesan and toasted nuts.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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