Instant Pot Mushroom Risotto

I have never made risotto at home until I got an instant pot. I just don’t have the patience to continually stir in broth and wait for it to absorb and then repeat it for what seems like a million times. I consider using the instant pot as making risotto magic. It does not compromise on texture or taste. You really have to see and taste it to believe it.

The best part is, you can cook everything directly in the pot which also means, very little clean up.

If you don’t have one, go get an instant pot, because this mushroom risotto will make it well worth it and keep you gossiping about the best homemade risotto ever!

Instant Pot Mushroom Risotto

Yield: 2 main servings or 4 side servings

INGREDIENTS:
1 cup arborio rice
2 cups vegetable stock
1 small onion, finely chopped
1 small clove of garlic, mashed
1 package mixed mushroom blend (or can use cremini)
Splash white wine
1 tbsp butter
1/4 cup + extra Parmesan cheese, grated
2 tbsp parsley, chopped
Salt/pepper, to taste

DIRECTIONS:
1. Set the instant pot to saute mode. Once hot, place a tbsp of olive oil in the bottom.
2. Saute up the onion and garlic until fragrant, about a minute. Add in the mushrooms and saute until the begin to soften. Add in the rice and mix well. Turn off saute mode.
3. Add in a splash of white wine to deglaze the bottom of the pot.
4. Stir in the vegetable stock, salt and pepper.
5. Close the pot, seal the valve and set to manual pressure for 5 minutes. Once done, do a quick release.
6. Stir the risotto well. Add in the butter, cheese and half the parsley. Mix well until combined and melted.
7. Serve in bowls and add more cheese and parsley on top. Enjoy!