Description
Indulge in this creamy, flavorful risotto made effortlessly in your Instant Pot, featuring earthy mushrooms and a rich parmesan finish—perfect for any night!
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth (low-sodium)
- 1 cup fresh mushrooms (such as cremini and shiitake), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
Instructions
- Set your Instant Pot to the sauté function. Add olive oil, followed by the chopped onion and minced garlic. Sauté for about 3 minutes until fragrant and soft.
- Stir in the sliced mushrooms and cook for about 5 minutes until tender and juices are released.
- Add Arborio rice and stir for about 2 minutes to toast it slightly, enhancing its nutty flavor.
- Add vegetable broth to the pot, scraping any bits off the bottom. Close the lid securely and set to cook on high pressure for 5 minutes.
- Once cooking time is complete, carefully perform a quick release of steam before opening the lid.
- Stir in grated parmesan cheese and butter until melted and creamy. Serve immediately while warm, garnished with additional parmesan or fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 330
- Sugar: 2g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg
Keywords: - For added flavor, consider incorporating vegetables like peas or spinach. - Experiment with different cheeses such as goat cheese or feta for a unique twist.