Instant Pot Mushroom Risotto -- Super Simple and Delicious

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Heat the Instant Pot and add about 1 tablespoon of olive oil.

Add chopped onions, carrots, and mushrooms to the pot and stir.

Sauté for 2-3 minutes until onions are translucent and mushrooms soften.

Add a little Malden salt to help bring out moisture in the mushrooms.

Add 1 cup of arborio rice and stir to coat with oil, heating it up for a couple of minutes.

Pour in white wine to deglaze the pan and stir.

Add chicken broth (better than bouillon) to the pot.

Close the lid, switch off the sauté button, and set to manual high pressure for 7 minutes.

After 7 minutes, allow a 10-minute slow release, then quick release any remaining pressure.

Open the lid and stir the risotto to create creaminess.

Add thawed frozen peas and stir to heat them through.

Mix in reggiano parmesan cheese and let it sit for a moment before tasting.

Taste the risotto and adjust seasoning with more cheese, black pepper, and Malden salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens