Instant Pot Mushroom Risotto | You Have to Try this One!

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.

Start by dicing 1 cup of onion.

Refrigerate the onion for 30 minutes before cutting to avoid irritation, or burn a candle while cutting.

Set the Instant Pot to sauté and add 2 tsp of butter and about 2 tbsp of olive oil.

Wait for the butter to melt, then add the diced onion and sauté for about 2 minutes until soft.

Add 2 cups of sliced mushrooms and cook for about 3 minutes until just soft, stirring occasionally to prevent burning.

Add 1.5 cups of arborio rice to the pot and toast it for a bit, ensuring it's coated in the butter and oil.

Pour in 1/2 cup of dry white wine and stir.

Add 4 cups of beef broth, 1/2 tsp kosher salt, freshly ground black pepper, and 1 sprig of rosemary.

Cancel the sauté function and switch to pressure cook on high for 6 minutes, ensuring the steam valve is closed.

After cooking, allow the pressure to build for about 10-15 minutes, then release the steam carefully.

Once the pressure is released, add 3/4 cup of grated Parmesan cheese and stir for about 1 minute to enhance creaminess.

Remove the rosemary sprig and serve, optionally adding more Parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens