Recipe: Appetizing Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto.

You can cook Instant Pot Mushroom Risotto using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Instant Pot Mushroom Risotto

1. It's 1/4 C of butter.
2. You need 1/4 C of olive oil.
3. You need 3 C of diced mushrooms.
4. Prepare 1 C of onion, chopped.
5. Prepare 1 sprig of fresh rosemary, plus some for garnish.
6. You need 1 1/2 C of arborio rice.
7. You need 1 qt of vegetable broth.
8. Prepare 3/4 C of dry white wine.
9. You need 1/2 tsp of salt.
10. Prepare 1/2 tsp of pepper.
11. You need 3/4 C of parmesan cheese, grated.
12. Prepare of Toasted pine nuts.

Instant Pot Mushroom Risotto step by step

1. Select saute function on instant pot and set to normal. Add butter and oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally m until slightly softened, about 3 minutes. Stir in onion and cook 2 minutes. Add rosemary and cook 1 minute more. Stir in the rice until the grains are coated. Stir in broth, wine, and S&P..
2. Close and lock lid; turn venting knob to seal. Select high pressure and set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build..
3. Release pressure using quick release method and carefully remove the lid. Stir risotto until creamy, about 1 minute. Discard the rosemary stem. Stir in 1/2C parmesan until melted and combined. Season to taste with additional S&P. Top the servings with the remaining 1/4C parmesan and toasted nuts..