Instant Pot Mushroom Risotto

Creamy & savory, this Instant Pot Mushroom Risotto is sure to be a hit with the whole family!

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (124) 👁️ 8 views
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Instant Pot Mushroom RisottoFoto: Spend With Pennies

Ingredients

4 servings
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 8 ounces mushrooms (sliced)
  • 1 cup arborio rice
  • ¼ cup white wine
  • 2 cups chicken broth
  • 2 cloves garlic (minced)
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon butter
  • ¼ cup shredded Parmesan cheese (divided)

Steps

  1. Heat olive oil in the Instant Pot using the saute setting.

  2. Add onions and mushrooms. Cook 3-4 minutes or until mushrooms are tender.

  3. Add the rice and cook for 2-3 minutes. Add white wine and scrape any brown bits off the bottom of the Instant Pot.

  4. Stir in broth, garlic and seasonings. Place the lid on the Instant Pot and turn the valve to seal. Set to pressure cook on high for 5 minutes.

  5. Once the cook time is off, let it sit without opening the lid for 10 minutes (natural release). After 10 minutes release any remaining pressure and open the lid.

  6. Stir in butter and 2 tablespoons parmesan cheese.

  7. Serve and garnish with remaining parmesan cheese.

Nutrition Facts

Macronutrients

Calories300
Protein8g
Carbs45g
Fat9g
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Source: Spend With Pennies

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