Instant Pot Mushroom Risotto

🧂 Ingredients

• 3 tbsp butter
• 1 yellow onion, diced

  or two shallots, diced
• 2 cloves garlic, minced
• 4 cups assorted mushrooms, chopped

  I used a mix of cremini, button, oyster and shiitake
• 1/2 tsp thyme
• 1/2 tsp each salt & pepper
• 1 1/2 cups chicken broth
• 1 cup white rice
• 1/4 cup dry white wine
• 1 cup freshly grated parmesan cheese

  NOTE: make sure the parmesan cheese you use is vegetarian if needing to follow this diet as some varieties are not
• Fresh parsley, for garnish

Instructions

• 1 Add butter, onion, garlic, mushrooms, thyme, salt & pepper, chicken broth and
  rice to Instant Pot in that order, ensuring rice in underneath liquid.
• 2 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 5 minutes. Instant Pot will take
  about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
• 3 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily.
• 4 Stir in wine and parmesan cheese, then serve in bowls garnished with fresh
  parsley (optional). Serve and enjoy!

Nutrition Info