Perfect Every Time Instant Pot Mushroom Risotto


I love risotto and I especially love mushroom risotto.  I used to make it maybe once or twice a year.  It was a rare occurrence only because risotto usually takes attention that I don't have to give it.  Babysitting it to add broth bit by bit is something, honestly, I could do without.

Enter one of my favorite kitchen appliances - the (affiliate link) instant pot.

It really does make perfect risotto!  Creamy, rich & delicious.  No fuss at all - just sauté the onions & mushrooms (in the instant pot), add the rice, add the broth, and let it cook.  That's it!  So now I happily make it quite often.

If you aren't a fan of mushrooms (what???) that's ok, omit them.  You can make plain risotto, or pea & spinach risotto by stirring a handful of baby spinach and peas (fresh or frozen) in once the risotto is cooked.  It's allllllllllll delicious.  :)


A word about the Instant Pot:
Is it a necessity in your life?  Probably not.  I will tell you that they are super duper easy to use and make the BEST hardboiled eggs with easy-to-peel shells, DELICIOUS fall-of-the-bone whole chicken, PERFECT quinoa, PERFECT rice, MOIST & tender beef chuck roast, DELICIOUS potatoes, MELT-in-your-mouth french onion soup (vegan or non-vegan), SUPER easy yogurt (dairy or non-dairy), FANTASTIC stock and, of course, PERFECT risotto. (more recipes coming soon....)

I have linked to the (affiliate link) Instant Pot I own and I love it.

pure deliciousness....

Perfect Instant Pot Mushroom Risotto
Serves 4

 2 Tablespoons olive oil or water (I sauté in water but you can certainly sauté in oil if you prefer)
1 small onion, diced
8 ounces mushrooms (whichever type you prefer), chopped or thinly sliced
2 cloves garlic, minced
4 cups chicken or vegetable stock, divided
1 1/2 cups Arborio rice
1/4 cup freshly grated parmesan cheese
salt & pepper to taste

Using the sauté function on your instant pot, heat 1 Tablespoon of the oil or water.  Add the onion & mushrooms and sauté until the mushrooms are just beginning to brown, about 7 minutes.  Stir in the garlic and cook until fragrant, about 1 minute.

Add the remaining Tablespoon of oil or water and stir in the rice.  Stir, until lightly toasted, 3-5 minutes.  Add 1/4 cup of the stock.  Stir until the stock is absorbed by the rice.  Stir in the remaining stock.

Cover the instant pot & lock the lid.  Use the manual setting to turn it to high pressure for 6 minutes.

Once the cooking time is complete, release the pressure manually according to your manufacturer's instructions.  Remove the lid and stir the risotto.  Taste to add any salt or pepper and stir in the parmesan.



Additional notes:
- If you're serving less than 4, have no fear.  It's great re-heated too!

No comments