Entrees

Instant Pot Mushroom Risotto

Name: Instant Pot Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 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

4 servings

분량

15 minutes

활동 시간

50 minutes

총 시간

요리 시작

재료

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

방향

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!

영양 정보

1회 제공량

칼로리

545 kcal

지방 전체

32 g

포화 지방

12 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

48 mg

나트륨

577 mg

탄수화물 전체

43 g

식이섬유

3 g

총 당류

10 g

단백질

15 g