MUSHROOM RISOTTO COOKED IN THE INSTANT POT®

Mushroom Risotto Cooked in the Instant Pot® image

Pressure cooker adaptation of Gourmet Mushroom Risotto from this site.

Provided by Becky

Time 50m

Yield 6

Number Of Ingredients 10

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Ingredients

2 tablespoons olive oil, divided, or as needed
1 large shallot, minced, or more to taste
1 cup Arborio rice
¼ cup dry white wine
2 cups vegetable broth or chicken broth
1 (8 ounce) package white button mushrooms, sliced
1 (8 ounce) package baby bella mushrooms, sliced
garlic salt and pepper to taste
⅓ cup grated Parmesan cheese
3 tablespoons chopped fresh chives

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and shallots to the hot pot. Saute until shallot is soft and translucent, about 5 minutes. Add rice and stir until toasted, about 2 minutes. Pour in wine and cook until liquid evaporates. Add broth and stir until well combined.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
Meanwhile, heat up more olive oil in a large pot over medium heat. Add mushrooms, garlic salt, and pepper. Saute until mushrooms are tender and have released their juices, about 5 minutes.
Add risotto to the mushrooms. Stir in Parmesan cheese and chives until the cheese has melted. Adjust seasoning as needed.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 34.2 g, Cholesterol 3.9 mg, Fat 6.2 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 227.3 mg, Sugar 2.8 g