Instant Pot Mushroom Risotto Recipes

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

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

INSTANT POT MUSHROOM RISOTTO

Instant Pot Mushroom Risotto image

Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.

Provided by Nick Kindelsperger

Categories Instant Pot Risotto Mushroom Onion Rice White Wine Stock Parsley Parmesan

Yield Makes about 5 1/2 cups

Number Of Ingredients 10

Ingredients

2 Tbsp. extra-virgin olive oil
1 lb. wild mushrooms, trimmed, sliced
Kosher salt, freshly ground pepper
1 medium onion, chopped
2 cups carnaroli or arborio rice
1/2 cup white wine
4 1/2 cups vegetable or chicken stock
Chopped parsley and finely grated Parmesan (for serving)
Special Equipment
An electric pressure cooker or Instant Pot

Steps:

Set Instant Pot on medium heat or "Sauté" and pour oil into cooker insert. Add mushrooms and cook until any moisture they've released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
Divide risotto among bowls. Top with parsley and Parmesan and serve.

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