Instant Pot Mushroom Risotto Recipe

Recipesfull introduces to you: Rice Side Dish Recipes. (Instant Pot Mushroom Risotto Recipe). Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.

Brief

Prep 15 mins

Cook: 30 mins

Additional: 5 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Instant Pot Mushroom Risotto Recipe

Ingredients

¼ cup unsalted butter

¼ cup olive oil

3 cups diced mushrooms

1 cup chopped onion

1 sprig rosemary

1 ½ cups Arborio rice

¾ cup white wine

1 quart chicken stock

salt and ground black pepper to taste

½ cup grated Parmesan cheese

Black Beans, Corn, and Yellow Rice

Side Dish

Directions

Step 1

Select the Saute function on an electric pressure cooker (such as Instant Pot®). 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.

Step 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.

Step 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.

Step 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.

Step 5

Stir risotto until creamy about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Nutritional Information

Instant Pot Mushroom Risotto Recipe

Servings Per Recipe:4

Calories: 644.9

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 76.6g 25%

Dietary Fiber: 2.2g 9%

Sugars: 3.6g

Fat: 28.7g 44%

Saturated Fat: 11.1g 56%

Cholesterol: 40mg 13%

Vitamin A Iu: 404.9IU 8%

Niacin Equivalents: 3.2mg 25%

Vitamin B6: 0.1mg 8%

Vitamin C: 4.2mg 7%

Folate: 18.1mcg 5%

Calcium: 136.7mg 14%

Iron: 1.4mg 8%

Magnesium: 17.7mg 6%

Potassium: 284.3mg 8%

Sodium: 881.4mg 35%

Thiamin: 0.1mg 7%

Calories From Fat: 258.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.