Mushroom Risotto
Indulge in the rich and creamy flavors of this Mushroom Risotto, a classic Italian dish made effortlessly in the Instant Pot. With tender mushrooms, flavorful arborio rice, and a blend of aromatic herbs, this risotto is sure to impress. Follow these simple instructions to create a restaurant-quality meal right in your own kitchen.
Ingredients:
- 1 cup mushrooms, sliced
- 1 cup arborio rice
- 1/4 cup onion, diced
- 2.5 cups broth
- 1 tablespoon garlic, minced
- 1 tablespoon Italian herbs
- 1/4 cup peas
- 1 cup spinach
- 1 tablespoon oil
Instructions:
- Begin by preparing all the ingredients. Dice the onions, mince the garlic, slice the mushrooms (if not already sliced), chop the parsley, thaw the peas, and wash the rice and spinach thoroughly.
- Press the Saute button on the Instant Pot and pour the oil into the pot. Once the oil is hot, add the diced onions and minced garlic. Saute for a couple of minutes until fragrant.
- Add the sliced mushrooms to the pot and continue to saute until the mushrooms release their moisture, usually taking about 2-3 minutes.
- Stir in the arborio rice and toast it for a minute to enhance its nutty flavor.
- Pour in the broth, ensuring that the rice is fully covered. If your broth already contains salt, you may not need to add extra salt. Adjust the seasoning to your taste preferences.
- Cover the Instant Pot with the lid, seal the vent, and set the pressure cooker to high pressure for 6 minutes. Press the manual or pressure button and set the timer accordingly.
- Once the timer beeps, release the pressure by changing the vent to venting mode. Be cautious as the steam will release rapidly.
- After releasing all the pressure, carefully open the lid and add the spinach and peas to the risotto. Stir gently for a couple of minutes until the spinach wilts and the peas are heated through.
- Garnish the Mushroom Risotto with freshly chopped parsley for a burst of freshness.
- Serve the risotto hot in bowls, savoring the creamy texture and aromatic flavors.
Enjoy the luxurious taste of this Mushroom Risotto, a comforting dish that’s perfect for any occasion. Bon appétit!
Ingredients
1 cup mushrooms, sliced
1 cup arborio rice
1/4 cup onion, diced
2.5 cups broth
1 tablespoon garlic minced
1 tablespoon Italian herbs
1/4 cup peas
1 cup spinach
1 tablespoon oil
Instructions
First gather and prepare the ingredients. Dice the onions, mince the garlic, slice the mushrooms if not already sliced, chop the parsley, thaw the peas, wash the rice and spinach thoroughly.
Press the Saute button on the Instant Pot and pour the oil into the pot.
Once the oil is hot, throw in the onions and garlic and saute for a couple minutes.
Now add in the mushrooms and saute until the mushroom leave the moisture. This typically takes 2-3 minutes.
Add in the rice, toast it for a minute, followed by the broth. My broth already had salt in it so I didn’t add any more salt. Or else adjust the salt to your taste.
Cover the lid, seal the vent and pressure on high for 6 minutes. Press the manual or pressure button and set the time to 6 minutes.
Once the timer beeps, release the pressure by changing the vent to venting mode.
Once all the pressure is release open the lid toss in the spinach and peas and stir for a couple minutes.
Garnish with fresh parsley and serve in bowls
