Easy Mushroom Risotto in the Instant Pot
An easy version of authentic Mushroom Risotto cooked in a fraction of the time. And with little effort. Yet luxuriously creamy and delicious!
Servings: 4 servings
Calories: 479kcal
Ingredients
- 2 tablespoons olive oil
- 1 lb wild mushrooms or your favorite kind, trimmed and thinly sliced
- salt and pepper to taste
- 1 medium onion chopped
- 2 cups arborio rice
- 5 cup vegetable broth, divided
- 4 cloves garlic minced
- 2 tablespoons butter or more to taste
- fresh parsley for serving
- Parmesan cheese for serving
Instructions
- Using the sauté function of the Instant Pot, heat 1 tablespoon of olive oil until hot.
- Add mushrooms and cook until the moisture they release evaporates and they begin to brown. Add the mushrooms in batches if needed and cook until caramelized; about 10 to 15 minutes. Season with salt and pepper to taste.
- To the mushrooms, add the onion and cook until translucent; about 3 minutes more.
- 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 (4 1/2 cups). 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 with salt and pepper. Serve with additional parsley and shredded Parmesan cheese.
Nutrition
Calories: 479kcal | Carbohydrates: 90g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 489mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 5mg