Instant Pot Mushroom and Shrimp Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a lower-calorie option that adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains moisture without the alcohol.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a lean protein alternative.

Turn on the Instant Pot and set it to the sauté function.

Add 2 tablespoons of butter and 2 tablespoons of garlic to the pot, stirring to combine.

Chop 3 shallots and add them to the pot, cooking until softened.

Add shiitake mushrooms to the pot and brown them slightly to release moisture and enhance flavor.

Add 1 cup of arborio rice to the pot and stir to combine with the other ingredients.

Pour in about 1/2 cup of white wine to deglaze the pot, scraping the bottom to release any stuck bits.

Stir in 1/4 teaspoon of thyme, pink himalayan sea salt, black pepper, and 1 tablespoon of soy sauce.

Add 1 cup of mushroom stock and 1 cup of chicken stock to the pot, stirring to combine.

Seal the Instant Pot and set it to pressure cook for 6 minutes.

Once the cooking time is complete, perform a quick release of the pressure.

Open the pot and add 1 cup of frozen peas, stirring them in to defrost.

Add grated parmesan cheese and 2-3 tablespoons of butter, stirring until melted and combined.

Serve the risotto topped with cooked jumbo shrimp and garnish with chives or parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens