Pot Mushroom Risotto
Instant Pot Mushroom Risotto is a quick, creamy, and flavourful rice dish with mushrooms and Parmesan cheese. It saves time while keeping the classic Italian taste and texture.
Ingredients
- 1 ½ cups Arborio rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- ½ cup dry white wine (optional)
- 4 cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Set Instant Pot to sauté mode. Heat olive oil, then cook onion and garlic until soft.
- Add mushrooms and cook until browned.
- Stir in Arborio rice and toast for 1–2 minutes.
- Deglaze with wine (if using). Add broth, stir, and close lid.
- Cook on high pressure for 6 minutes. Quick release pressure.
- Stir in butter, Parmesan, salt, and pepper until creamy. Garnish with parsley.
Notes
- Arborio rice is essential for the creamy texture.
- Wine adds depth, but broth works if you prefer alcohol-free.
- Fresh mushrooms enhance flavour, but canned work in a pinch.
- Stirring in butter at the end creates a silky finish.
- Leftovers thicken; add a splash of broth to reheat.