Instant Pot Mushroom Risotto

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 50 minutes

Zutaten

¼ cup unsalted butter

¼ cup olive oil

3 cups diced mushrooms

1 cup chopped onion

1 sprig rosemary

1 ½ 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

Anweisungen

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.

Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.

Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. It will take time for pressure to build.

Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.

Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Serve hot and enjoy!

Nährwertangaben

• Kalorien: 545 kcal
• Gesamtfett: 32 g
• Gesättigtes Fett: 12 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 48 mg
• Natrium: 577 mg
• Gesamtkohlenhydrate: 43 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 10 g
• Eiweiß: 15 g