Instant Pot Mushroom Risotto

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.

Dice 2 large shallots into small pieces.

Add 1 tablespoon of vegetable oil and 2 tablespoons of salted butter to the Instant Pot.

Set the Instant Pot to sauté on high and wait for the butter to melt and sizzle.

Add the diced shallots to the pot and sauté for about 2 minutes.

Add 1 tablespoon of crushed garlic and stir for another minute.

Add 24 oz of sliced baby bella mushrooms and another 2 tablespoons of salted butter to the pot.

Stir everything together and sauté for about 3 minutes, stirring often to prevent sticking.

Add 1/2 cup of dry white wine to deglaze the pot, stirring to combine and simmer for 1 minute.

Add 2 cups of arborio rice to the pot and stir to combine with the other ingredients.

Add 4 and 1/2 cups of mushroom broth (made from 4 and 1/2 teaspoons of mushroom base mixed with water) to the pot and stir well.

Season the mixture with 1 teaspoon of seasoned salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of Italian seasoning, and 1/4 teaspoon of dried parsley flakes.

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

After cooking, perform a quick release and remove the lid to check the risotto.

Stir the risotto with a spoon to mix everything together, noting that it thickens up and becomes creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens