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Mushroom Risotto in the Instant Pot Recipe

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This recipe for Mushroom Risotto in the Instant Pot, by , is from The Kipnis Family 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!

Lindsay Kipnis


1-2 lbs mushrooms, white or cremini, thinly sliced
1 Tbsp olive oil
2 shallots, roughly chopped or diced
1˝ cups Arborio rice
˝ cup white wine
4 cups vegetable broth
1 tsp sea salt
4 Tbsp butter
˝ cup Parmesan cheese, shredded
1 Tbsp fresh parsley

1. Heat a large pan to medium high heat. Add mushrooms to pan and as they begin to release their natural liquids add about ˝ tsp salt. Stir occasionally until mushrooms become browned to your liking. Remove from heat and set aside.

2. Turn the instant pot to sauté and add 1 Tbsp olive oil and the chopped shallots. Stir frequently until shallots begin to slightly caramelize, about 3 minutes.

3. Add the Arborio rice and stir to coat with the oil that's already in the pan. Add ˝ cup white wine. Stir and cook until the wine has almost completely evaporated.

4. Add the broth to the rice mixture and stir briefly, making sure the rice is completely submerged.

5. Place the lid on the instant pot, set to high pressure for 5 minutes. Once the cooking is completed let pressure naturally release for 4 minutes before turning nozzle to vent to finish releasing steam.

6. Remove lid and add salt, parmesan cheese, butter and the mushrooms. Stir until butter and cheese have melted. Add fresh chopped parsley and stir again. Add pepper and salt to your liking.

Personal Notes:
Personal Notes:
Recipe from: https://gooddinnermom.com/mushroom-risotto-in-the-instant-pot/#wprm-recipe-container-22410




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