salt and pepper
Using the sauté function of the Instant Pot, heat 1 tablespoon of olive oil until hot ready to cook the mushrooms.
Add the mushrooms and cook until the moisture they release evaporates and they begin to brown, working in batches if needed. Season with salt and pepper to taste before adding the onion. Cook until translucent.
Add 1 tablespoon of olive oil and the rice; stir until the grains are heated and coated with oil.
Pour in the broth and continue to sauté until it is mostly evaporated. Stir in the garlic and remaining broth. Lock the lid in place and set the pressure valve to "sealing." Cook on high pressure for 5 minutes.
Once cooked, quick-release the pressure and remove the lid. Stir in the butter and a handful of chopped parsley. Season to taste and serve with additional parsley and parmesan cheese.
Spring Instant Pot Risotto
Zucchini & Sweet Corn Risotto