Recipe
Mushroom Risotto Recipe for the Instant Pot
Published: April 1, 2024
Discover the perfect mushroom risotto recipe for your Instant Pot. Learn how to make this delicious and comforting dish with our step-by-step instructions. Perfect for any occasion!
This Instant Pot Mushroom Risotto is my go-to comfort food. It's creamy, savory, and packed with earthy mushroom flavors. Quick, easy, and absolutely delicious, it's a hit every time!
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Ever tried making risotto at home? I did, with my handy Instant Pot, and boy, was I in for a treat! This ain't your average risotto, folks. We're talking a mushroom-infused, rich, and creamy arborio rice dish that takes comfort food to a new level. Trust me, once you try this Instant Pot Mushroom Risotto, you'll be hooked! Can't wait to share this with you.
Ingredients for Instant Pot Mushroom Risotto
- Arborio rice: Creamy texture and ability to absorb flavors make it ideal for risotto, creating a rich and satisfying dish.
- Chicken or vegetable broth: Provides a flavorful base for the risotto, infusing it with depth and richness for a delicious end result.
- Mushrooms: Earthy flavor and meaty texture add a savory element to the risotto, enhancing its overall taste and complexity.
- Onion: Adds a sweet and aromatic flavor base to the risotto, complementing the other ingredients for a well-rounded taste.
- Garlic: Infuses the risotto with a pungent and robust flavor, elevating the dish with its aromatic and savory notes.
- Parmesan cheese: Melts into the risotto, providing a creamy texture and nutty flavor that enhances the overall richness of the dish.
- Butter: Adds a luscious and creamy element to the risotto, enriching its flavor and creating a velvety smooth finish.
- Fresh parsley: Brightens the dish with its fresh and herbaceous flavor, adding a pop of color and freshness to the risotto.
One interesting fact about this instant pot mushroom risotto recipe is that you can enhance the flavor by using a mix of different mushroom varieties, such as shiitake, oyster, or porcini, to add depth and complexity to the dish. Mixing mushroom types can take your risotto to a whole new level of deliciousness!
Read more: Instant Pot Pepper Steak Risotto Recipe
Kitchen Tools Needed for This Recipe
- Instant Pot: Speeds up cooking time and ensures even cooking of the risotto.
- Wooden Spoon: Gentle on the rice and prevents sticking to the pot.
- Measuring Cup: Ensures accurate measurement of ingredients for the perfect balance of flavors.
Frequently Asked Questions
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Turn on the Instant Pot to sauté mode and melt the butter.
- Add the onions and garlic, sauté until softened.
- Add the mushrooms and cook until they release their juices.
- Stir in the Arborio rice until coated with the butter.
- Pour in the broth and season with salt and pepper.
- Close the Instant Pot lid and set to high pressure for 6 minutes.
- Once done, quick release the pressure and stir in the Parmesan cheese.
- Serve hot, garnished with fresh parsley.
Read more: Instant Pot Salmon Risotto Recipe
Nutritional value:
Per Serving in Calories: 320 kcal | Carbohydrates: 50 g | Protein: 8 g | Total Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 20 mg | Sodium: 800 mg | Dietary Fiber: 2 g | Sugar: 2 g | Calcium: 150 mg | Potassium: 200 mg | Iron: 2 mg | Vitamin A: 100 µg | Vitamin C: 5 mg
Can You Make Instant Pot Mushroom Risotto Ahead of Time?
Make Ahead Instructions
- Prepare the risotto as directed, but leave out the parmesan cheese.
- Let the risotto cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
- When ready to serve, reheat the risotto on the stove, adding a bit of extra broth if needed.
- Stir in the parmesan cheese before serving.
Freezing Instructions
- Cool the risotto completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the risotto overnight in the refrigerator.
- Warm it up on the stove, adding a splash of broth to revive the creaminess.
- Stir in the parmesan cheese before serving.
