Main Dishesbitsofcarey
Instant Pot Mushroom Risotto
No stirring, adding the stock bit by bit and praying it comes out perfectly. It really is as simple as a brief sauté session, then the stock is added, sealed with lid and does it's own thing for 10 minutes.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Press sauté setting on your Instant Pot. Heat the butter and oil and fry the onion, garlic, mushrooms and herbs until softened, browned and fragrant.
butter30 ml
2
Add the rice and stir until well combined.
3
Pour in the prepared hot stock. Seal with lid. Press Pressure Cook setting for ⏱️ 10 minutes (High).
4
Once the ⏱️ 10 minutes are complete, Release the steam and open. Press Keep Warm setting and stir in the cheese and season to taste.
5
Serve with toasted hazelnuts and a drizzle of truffle oil.
toasted hazelnuts (roughly chopped)30 gtruffle oil (optional)20 ml
6
Extra Parmesan is always a good idea. Enjoy!
Nutrition Facts
calories
693 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1633 mg
protein Content
24 g
trans Fat Content
1 g
cholesterol Content
49 mg
carbohydrate Content
86 g
saturated Fat Content
12 g
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