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Instant Pot Mushroom Risotto
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Brief Description
Quick and easy mushroom risotto with Parmesan cheese, made simple in the Instant Pot.
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Main Ingredient
arborio rice
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Category: Rice
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: grohde1015
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Posted On: May 19, 2020
Number of Servings:
Ingredients:
- 1/4 cups - unsalted butter
- 1/4 cups - olive oil
- 3 cups - diced mushroomse
- 1 quarts - chicken stock
- 1 cups - chopped onion
- 1 sprigs - rosemary
- 1 1/2 cups - Arborio rice
- 3/4 cups - white wine
- - salt and black pepper
- 1/2 cups - grated Parmesan cheese
Directions:
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.
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.
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.
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.
Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
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