Instant Pot Mushroom Risotto
Matthew Shine |
Mar 25, 2019
Instant Pots are the newest appliance taking kitchens by storm. They require minimal effort—you put the ingredients into the pot, set the cooking time, and the pressure cooker does the rest. Not only do pressure cookers help you make food at home more quickly, they also retain more of the nutrients in certain foods, too.
Ingredients (makes 5 ½ cups)
- 2 Tbsp extra-virgin olive oil
- 1 lb white/button or baby bella mushrooms, sliced
- Freshly ground pepper, to taste
- 1 medium onion, chopped
- 2 cups dry arborio rice
- 1/2 cup dry white wine (optional, use ½ cup broth as a substitute)
- 4 1/2 cups low-sodium vegetable or chicken stock
- ¼ cup chopped parsley (for serving)
- 1 oz (~1/3 cup) finely grated Parmesan (for serving)
- Set Instant Pot on medium heat or "sauté" and pour oil into cooker insert.
- Add mushrooms and cook until any moisture they've released is evaporated
and they start to brown, about 10 minutes; season with pepper.
- Add onion, stir to combine, and cook until translucent, about 8 minutes.
- Add rice and stir until chalky white, about 3 minutes.
- Add wine (or broth) and cook until mostly evaporated, about 3 minutes. Stir in stock.
- Lock on lid, making sure steam-release valve is in the proper sealed position. Select “manual” and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
- As soon as the time has elapsed, turn off cooker, “quick release” the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
- Divide risotto among bowls. Top with parsley and parmesan and serve. Nutritional information (serves 5; heaping 1 cup each): 393 calories; 7.2 g fat; 5 mg cholesterol;
581 mg sodium; 66.2 g carbohydrate; 2.2 g fiber; 5.5 g sugar; 11.6 g protein