Umami
Umami

Instant Pot Risotto

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servings

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total time

Ingredients

1 1/2 cups Arborio rice

4 cups vegetable broth

1 cup chopped mushrooms

1 small onion, chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

2 tablespoons butter or olive oil

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Directions

Set your Instant Pot to sauté mode and add the butter or olive oil.  Once the pot is hot, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and sauté for another 1-2 minutes.

Stir in the Arborio rice and cook for 1-2 minutes, stirring until the rice is toasted.

Pour in the white wine (if using) and cook for 1-2 minutes, stirring, until most of the liquid has evaporated.

Add the chopped mushrooms and vegetable broth to the Instant Pot. Stir well to combine.

Close the lid of the Instant Pot and set it to manual mode for 6 minutes at high pressure. Make sure the valve is set to sealing.  Once the cooking time is up, let the pressure release for 5 minutes, then do a quick release of any remaining pressure.

Open the lid and stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

Serve the risotto hot, garnished with chopped fresh parsley.

Notes

https://www.reddit.com/r/Cooking/s/rXXvyggU3n

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servings

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total time
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