Instant Pot Mushroom Risotto
No stirring, adding the stock bit by bit and praying it comes out perfectly. It really is as simple as a brief sauté session, then the stock is added, sealed with lid and does it's own thing for 10 minutes.
Equipment
- Instant Pot
Ingredients
- 1 red or white onion chopped
- 2 garlic cloves chopped
- 250 g Mushrooms of your choice roughly chopped
- 30 ml butter
- 5 ml olive oil
- sprig of rosemary leaves
- a few sprigs of thyme
- 375 ml Arborio rice
- 1 L hot vegetable stock
- 1 ½ cups finely grated parmesan cheese
- salt and pepper to taste
To serve:
- 30 g toasted hazelnuts roughly chopped
- 20 ml truffle oil optional
- extra grated parmesan optional
- extra chopped herbs optional
Instructions
- Press sauté setting on your Instant Pot. Heat the butter and oil and fry the onion, garlic, mushrooms and herbs until softened, browned and fragrant.
- Add the rice and stir until well combined.
- Pour in the prepared hot stock. Seal with lid. Press Pressure Cook setting for 10 minutes (High).
- Once the 10 minutes are complete, Release the steam and open. Press Keep Warm setting and stir in the cheese and season to taste.
- Serve with toasted hazelnuts and a drizzle of truffle oil.
- Extra Parmesan is always a good idea. Enjoy!
Nutrition
Calories: 693kcalCarbohydrates: 86gProtein: 24gFat: 28gSaturated Fat: 12gTrans Fat: 1gCholesterol: 49mgSodium: 1633mgPotassium: 497mgFiber: 4gSugar: 5gVitamin A: 1046IUVitamin C: 3mgCalcium: 449mgIron: 5mg
Tried this recipe?Let us know how it was!