Instant Pot® Mushroom Risotto Recipe

Name: Instant Pot® Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter; 1/4 cup olive oil; 3 cups diced mushrooms; 1 cup chopped onion; 1 sprig rosemary; 1 1/2 cups Arborio rice; 3/4 cup white wine; 1 quart chicken stock; salt and ground black pepper to taste; 1/2 cup grated Parmesan cheese

Servings: persons

1/4 cup unsalted butter
1/4 cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 1/2 cups Arborio rice
3/4 cup white wine
1 quart chicken stock
salt and ground black pepper to taste
1/2 cup grated Parmesan cheese

1
Select the Saute function on an electric pressure cooker (such as Instant Pot(R)). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
2
Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
3
Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4
Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
5
Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup unsalted butter, 1/4 cup olive oil, 3 cups diced mushrooms, 1 cup chopped onion, and more.

Yes, Instant Pot® Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Mushroom Risotto

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