Instant Pot Mushroom Risotto recipe

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.

Set the Instant Pot to sauté mode.

Add 8 tablespoons of butter to the pot and let it melt.

Add 2 chopped onions to the melted butter and sauté until they are cooking nicely, about 3-4 minutes.

Add 10 pieces of chopped garlic to the pot and cook for a short time until fragrant.

Add 16 oz of sliced baby bella mushrooms to the pot and cook for about 3 minutes until they are cooked down.

Add 32 oz of chicken broth to the pot along with 1/4 teaspoon black pepper, 1/4 teaspoon smoked salt, and 1/2 teaspoon thyme. Stir to combine.

Add 2 cups of arborio rice to the pot and stir it around to mix with the other ingredients.

Turn off the sauté mode and put the lid on the Instant Pot.

Set the Instant Pot to pressure cook for 6 minutes and hit start.

After 6 minutes, perform a quick release by turning the steam vent to vent position.

Once the steam is released, remove the lid and stir the risotto, which may look too liquidy at first.

Add 1 cup of freshly grated parmesan cheese to the risotto and stir to combine.

Add 2 cups of frozen sweet peas to the risotto and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens