Instant Pot - Mushroom Risotto

Creamy & savory, this Instant Pot Mushroom Risotto is sure to be a hit with the whole family! Author: Holly Nilsson Recipe Type: American Total Time: 35M

Prep time:
Cook time:
Serving size: 4
Calories per serving: 266

Ingredients:
1 tablespoon olive oil
1 small onion finely chopped
8 ounces sliced mushrooms
1 cup arborio rice
1/4 cup white wine
2 cups chicken broth
2 cloves minced garlic
1/4 teaspoon dried thyme
1/4 teaspoon salt
teaspoon black pepper
1 tablespoon butter
1/4 cup shredded Parmesan cheese, divided


Directions:
Heat olive oil in the Instant Pot using the saute setting.

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

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

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.

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.

Stir in butter and 2 tablespoons parmesan cheese.

Serve and garnish with remaining parmesan cheese.

NOTES:

*Leftovers can be stored in an airtight container in the fridge for up to 4 days.



Source: spendwithpennies.com