Instant Pot® Mushroom Risotto Recipe
Instant Pot® Mushroom Risotto Recipe. A classic Italian appetizer recipe made easier in the Instant Pot.
Made with butter, olive oil, mushrooms, onion, rosemary, Arborio rice, white wine, chicken stock, and grated Parmesan cheese.
Similar Recipes
Appetizer Recipes
Italian Recipes
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Instant Pot® Mushroom Risotto
Equipment
Ingredients
- ¼ cup unsalted butter
- ¼ cup olive oil
- 3 cups diced mushrooms
- 1 cup chopped onion
- 1 sprig rosemary
- 1 ½ cups Arborio rice
- ¾ cup white wine
- 1 quart chicken stock
- salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
Instructions
- Set the Instant Pot to saute.
- Add olive oil and butter. Stir approx 2 minute or until the butter is melted.
- Add in mushrooms. Cook and stir approx 3 minutes or until mushrooms soften a little.
- Add onions. Cook and stir for 2 minutes.
- Add rosemary and cook 1 minute.
- Add Arborio rice and stir until completely coated with liquid.
- Add white wine and simmer 3 minutes.
- Add chicken stock, stir and simmer 1 minute. Scrape down sides of pot.
- Follow the Instant Pot manufacturer's directions to cook for 6 minutes on high.
- When finished cooking, stir until risotto is creamy.
- Remove and discard the rosemary.
- Season with salt and pepper.
- Add Parmesan cheese and stir until melted and mixed well.
Nutrition
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