CookPal AI
Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Oil & Fats

    • ¼ cup unsalted butter
    • ¼ cup olive oil

  • Vegetables

    • 🍄 3 cups diced mushrooms
    • 🧅 1 cup chopped onion
    • 1 sprig rosemary

  • Grains

    • 1 ½ cups Arborio rice

  • Liquids

    • ¾ cup white wine
    • 1 quart chicken or vegetable stock

  • Seasoning

    • 🧂 salt to taste
    • 🧂 ground black pepper to taste

  • Cheese

    • ½ cup grated Parmesan cheese

STEPS

1

Turn on the Instant Pot and select Sauté function. Add butter and olive oil; stir until the butter melts, about 2 minutes. Add mushrooms and cook for 3 minutes, stirring occasionally. Add chopped onion and cook for 2 more minutes. Add rosemary sprig and cook for 1 minute.

2

Stir rice into the pot until each grain is coated with the butter and olive oil mixture, about 2 minutes. Pour in the white wine and simmer for 3 minutes.

3

Pour in stock and stir, scraping the sides of the pot. Simmer for 1 minute.

4

Close and lock the lid. Turn the venting knob to sealing. Select high pressure and set a timer for 6 minutes. Wait for the pressure to build.

5

Release pressure carefully by tapping the venting knob with a wooden spoon. Stand back and turn the knob to vent. Remove the lid after pressure is fully released, approximately 5 minutes.

6

Stir risotto until creamy, about 1 minute. Discard the rosemary sprig. Season with salt and pepper to taste. Stir in Parmesan cheese until melted and fully incorporated. Serve hot.

NUTRIENTS

Per 1 serving

🔥

545

Calories

  • 15
    Protein
  • 43
    Carbs
  • 32
    Fats

💡 Use fresh mushrooms for the best flavor.Avoid overcooking Arborio rice as it can turn mushy.For a vegetarian version, stick to vegetable stock.Keep Parmesan cheese at room temperature for easy melting.