Instant Pot Risotto with Mushrooms and Parmesan
Instant Pot Risotto with Mushrooms and Parmesan is a creamy, comforting dish that perfectly combines earthy mushrooms with rich Parmesan cheese. This quick and easy recipe transforms a classic Italian favorite into a weeknight staple, bringing gourmet dining to your home without the fuss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups low-sodium vegetable broth
- 1 cup sliced cremini or shiitake mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Set your Instant Pot to 'Sauté' mode. Add olive oil and heat.
- Sauté chopped onions until translucent (about 3 minutes), then add minced garlic and sauté for an additional minute.
- Stir in sliced mushrooms and cook for about 5 minutes until tender.
- Add Arborio rice, stirring to coat each grain with oil and flavor.
- Pour in vegetable broth, ensuring all rice is submerged. Seal the lid securely.
- Cook on high pressure for 6 minutes, followed by a natural steam release for 5 minutes before manually releasing any remaining pressure.
- Open the lid and stir in grated Parmesan cheese and butter until creamy. Serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Customize your risotto by adding seasonal vegetables like spinach or peas. For added depth of flavor, consider incorporating a splash of white wine before adding broth. Store leftovers in an airtight container for up to three days; reheat with a splash of broth to maintain creaminess.