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Pressure Cooker Easy Mushroom Risotto
This Easy Mushroom Risotto is made in the pressure cooker so it's ready in no time! Only requires a few ingredients to make this creamy and tasty vegetarian dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -5 servings
Calories 581 kcal
Ingredients
- 1 Onion diced
- 24 oz mushrooms sliced
- 2 springs of fresh thyme
- 1/4 cup red or white wine your favorite brand
- 2 cups arborio rice
- 4 cups stock chicken or vegetable
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and Pepper to taste
- 2 teaspoons olive oil
Instructions
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Press the saute button on your instant pot*
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Add the olive oil
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When you hear the beep that the oil is hot, add the onions and saute until translucent
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Add the thyme and mushrooms and stir until the mushrooms have softened
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Add the rice and mix thoroughly until the rice has toasted
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Pour in the wine and the stock
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Add salt and pepper
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Close the lid and pressure cook on manual for 7 minutes
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When the 7 minutes has passed, release the pressure
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Open the lid and add the cheese and butter
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Mix well and check for seasoning
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Rice should be creamy and thick, if not, cook in saute mode for 2-3 minutes
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Enjoy!
Recipe Notes
*if you're using a stove stop pressure cooker, simply saute the onions and mushrooms on medium heat and when softened, add the liquids. Close the lid and raise the heat to medium-high to pressure cook
Nutrition Facts
Pressure Cooker Easy Mushroom Risotto
Amount Per Serving
Calories 581
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 29mg10%
Sodium 1358mg59%
Potassium 698mg20%
Carbohydrates 91g30%
Fiber 5g21%
Sugar 6g7%
Protein 21g42%
Vitamin A 830IU17%
Vitamin C 6.4mg8%
Calcium 292mg29%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.