Instant Pot Risotto with Mushroom and Parmesan
Instant Pot Risotto with Mushroom and Parmesan is a quick and easy way to make risotto without all of the hands-on time in front of the stove.
Servings: 4
Calories: 816kcal
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons butter divided
- 1 medium onion diced
- 4 cloves garlic minced
- 16 ounces crimini baby bella mushrooms sliced
- 1 1/2 cups arborio rice
- 3 cups chicken broth
- 1 cup white wine may be substituted with additional chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- salt and pepper to taste
Instructions
- Set instant pot electric pressure cooker to saute.
- Heat olive oil and 2 tablespoons butter.
- Cook onion and garlic until onion is soft and translucent.
- Mix in rice and mushrooms. Turn instant pot off.
- Pour in chicken broth and white wine. Stir.
- Set instant pot to manual - 7 minutes.
- Quick pressure release.
- Mix in the remaining 2 tablespoons butter, Parmesan cheese, dried parsley, salt and pepper.
Nutrition
Calories: 816kcal