Instant Pot Mushroom Risotto Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Instant Pot Mushroom Risotto" recipe we have found so far.

Instant Pot Mushroom Risotto
Recipe Information

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Total Time: 50 Minutes
Recipe Yields: 4
Cuisine:
Ingredient Tags:

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Ingredients

Instructions

  1. Select the Saute function on an electric pressure cooker (such as Instant Pot(R)). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
  2. Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
  3. Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
  5. Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Nutrition Facts

Calories: 645
                                             % Daily Value *
Total Fat: 44 %
Saturated Fat: 
Cholesterol: 13 %
Sodium: 35 %
Potassium: 8 %
Total Carbohydrates: 25 %
Dietary Fiber: 9 %
Protein: 25 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: 
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