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Mushroom Risotto Recipe for the Instant Pot Mushroom Risotto Recipe for the Instant Pot

Recipe

Mushroom Risotto Recipe for the Instant Pot

Written by: Emily Smith

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!

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

FAQ:
Can I use different types of mushrooms for this recipe?
Yes, you can use a variety of mushrooms like cremini, shiitake, or even wild mushrooms to add different flavors and textures to the risotto.
Can I make this recipe vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth to make this mushroom risotto completely vegetarian.
How can I make this recipe dairy-free?
To make this recipe dairy-free, you can omit the butter and parmesan cheese. Substitute the butter with olive oil and use nutritional yeast or a dairy-free cheese alternative for a cheesy flavor.
Can I double this recipe in the instant pot?
It's best not to double this recipe in the instant pot to avoid overcrowding and ensure even cooking. You can make multiple batches if needed.
How can I store leftovers?
Store any leftover mushroom risotto in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to revive the creaminess.

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:

  1. Turn on the Instant Pot to sauté mode and melt the butter.
  2. Add the onions and garlic, sauté until softened.
  3. Add the mushrooms and cook until they release their juices.
  4. Stir in the Arborio rice until coated with the butter.
  5. Pour in the broth and season with salt and pepper.
  6. Close the Instant Pot lid and set to high pressure for 6 minutes.
  7. Once done, quick release the pressure and stir in the Parmesan cheese.
  8. Serve hot, garnished with fresh parsley.

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.

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