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Pressure cooker adaptation of Gourmet Mushroom Risotto from this site.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and shallots to the hot pot. Saute until shallot is soft and translucent, about 5 minutes. Add rice and stir until toasted, about 2 minutes. Pour in wine and cook until liquid evaporates. Add broth and stir until well combined.

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  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.

  • Meanwhile, heat up more olive oil in a large pot over medium heat. Add mushrooms, garlic salt, and pepper. Saute until mushrooms are tender and have released their juices, about 5 minutes.

  • Add risotto to the mushrooms. Stir in Parmesan cheese and chives until the cheese has melted. Adjust seasoning as needed.

Cook's Note:

You can substitute 1 small onion for the shallot.

Nutrition Facts

224 calories; protein 6.7g; carbohydrates 34.2g; fat 6.2g; cholesterol 3.9mg; sodium 227.3mg. Full Nutrition
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