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Instant Pot® Mushroom Risotto
Nesting Lane Indulge
Instant Pot® Mushroom Risotto Recipe. A classic Italian appetizer recipe made easier in the Instant Pot.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
5
minutes
mins
Total Time
50
minutes
mins
Course
Appetizer
Cuisine
Italian
Servings
4
Equipment
Instant Pot
Ingredients
1x
2x
3x
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
Calories:
644.9
kcal
Carbohydrates:
76.6
g
Protein:
12.4
g
Fat:
28.7
g
Saturated Fat:
11.1
g
Cholesterol:
40
mg
Sodium:
881.4
mg
Potassium:
284.3
mg
Fiber:
2.2
g
Sugar:
3.6
g
Vitamin A:
404.9
IU
Vitamin C:
4.2
mg
Calcium:
136.7
mg
Iron:
1.4
mg
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