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 servings
Calories: 527kcal
Equipment
- SteamMates Wraps Compatible with Instant Pot Accessories 6 qt | Customize Your Instant Pot with Different Designs | Fits InstaPot Duo 6 qt ONLY | Spring Floral Red Duo 6 Qt
- The "I Love My Instant Pot" Affordable Meals Recipe Book
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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
Serving: 1.5 cups | Calories: 527kcal | Carbohydrates: 36g | Protein: 14g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1547mg | Fiber: 3g | Sugar: 5g