Instant Pot Mushroom Risotto | Restaurant Quality, So Simple | Weeknight Meal

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.

Melt 2 tablespoons of unsalted butter in the Instant Pot on sauté mode.

Add 2 tablespoons of extra virgin olive oil to the melted butter.

Add 1 lb of baby crimini mushrooms and cook for about 5 minutes until browned.

Add 1 small diced onion and cook for about 3 minutes until softened.

Pour in 3/4 cup of chardonnay and let it reduce by half for about 3-4 minutes.

Add 1 teaspoon of kosher salt and 1/2 teaspoon of dried rosemary.

Squeeze in 2 teaspoons of garlic paste and mix well.

Add 1.5 cups of arborio rice and stir to coat the rice with the mixture for about 1 minute.

Add 4 cups of vegetable stock and mix well, ensuring nothing is sticking to the bottom.

Close the lid and set the Instant Pot to pressure cook on high for 6 minutes.

After 6 minutes, let the pressure naturally release for 15 minutes.

Open the lid and stir the risotto, which should be creamy.

Stir in 3/4 cup of pecorino romano cheese and 1 cup of thawed frozen green peas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens