Description
Creamy, rich, and ready in a flash—this Instant Pot mushroom risotto delivers all the gourmet vibes without the constant stirring. Earthy mushrooms, fragrant rosemary, and a splash of wine make it weeknight-easy and dinner-party-worthy. It’s risotto magic in one pot!
Ingredients
¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1½ cups Arborio rice
¾ cup white wine
1 quart chicken or vegetable stock
Salt and ground black pepper, to taste
½ cup grated Parmesan cheese
Instructions
Set Instant Pot to sauté. Melt butter and oil, then cook mushrooms, onion, and rosemary until softened (about 5–7 minutes).
Add Arborio rice and stir for 2 minutes until slightly toasted.
Pour in white wine; cook until mostly absorbed.
Stir in stock. Cancel sauté mode, secure the lid, and set to high pressure for 6 minutes.
Quick release, then stir in Parmesan. Season with salt and pepper.
Let sit for a few minutes for ideal creaminess before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 430 / serving
- Sodium: 620mg / serving
- Fat: 22g / serving
- Saturated Fat: 9g / serving
- Carbohydrates: 47g / serving
- Fiber: 2g / serving
- Protein: 11g / serving
- Cholesterol: 30mg / serving