Instant Pot Mushroom Risotto with Wild Rice
Instant Pot Mushroom Risotto with Wild Rice is a delightful fusion of creamy textures and rich flavors, perfect for any weeknight meal or special gathering. This dish combines hearty wild rice with earthy mushrooms, creating a comforting risotto that’s quick and easy to prepare in your Instant Pot. Each bite offers a burst of flavor, making it an impressive main course or stunning side dish that will leave your guests asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup wild rice
- 1 cup Arborio rice
- 2 cups fresh mushrooms (cremini or shiitake), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Set the Instant Pot to sauté mode and heat olive oil. Add chopped onions and garlic; cook for about 3 minutes until fragrant.
- Stir in sliced mushrooms and sauté for 5 minutes until they release moisture and begin to brown.
- Add wild rice and Arborio rice, stirring to coat them in the oil.
- Pour in vegetable broth, secure the lid, and set the Instant Pot to high pressure for 10 minutes.
- After cooking, allow a natural pressure release for 5 minutes before quick releasing any remaining pressure. Carefully open the lid and stir well.
- Mix in freshly grated Parmesan cheese until melted and creamy. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg
Keywords: - For extra creaminess, add more Arborio rice or a splash of cream. - Customize with vegetables like peas or spinach for added nutrition. - Store leftovers in an airtight container; reheat with a splash of broth.