Instant Pot Mushroom Risotto Recipe | Yummly

Instant Pot Mushroom Risotto

PRESSURE LUCK COOKING(2)
Masha Khoruzhik: "Perfect recipe! Took my mom to cook this manually…" Read More
14Ingredients
30Minutes
660Calories
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Ingredients

US|METRIC
  • 1 tablespoon vegetable oil
  • 4 tablespoons salted butter (divided in half)
  • 2 shallots (large, diced)
  • 24 ounces baby bella mushrooms (or three 8 oz packages of, sliced)
  • 1 tablespoon crushed garlic
  • 2 cups arborio rice (make sure you use Arborio rice for a risotto)
  • 4 1/2 cups mushroom broth (or chicken, garlic or vegetable broth – I used 4.5 tsp of Mushroom Better Than Bouillon + 4.5 cups of water)
  • 1/2 cup dry white wine (white cooking wine is fine too – but if you don’t use wine, add another 1/2 cup of broth)
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon dried parsley
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon black truffle oil (or white)
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    NutritionView More

    660Calories
    Sodium56% DV1350mg
    Fat31% DV20g
    Protein37% DV19g
    Carbs34% DV101g
    Fiber20% DV5g
    Calories660Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat10g50%
    Trans Fat0g
    Cholesterol40mg13%
    Sodium1350mg56%
    Potassium1080mg31%
    Protein19g37%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate101g34%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A35%
    Vitamin C10%
    Calcium20%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Masha Khoruzhik 3 months ago
    Perfect recipe! Took my mom to cook this manually 45 minutes and still was undercooked. Took me 20 min with perfect consistency and taste!
    Lauren Aronson 6 months ago
    I made this exactly as written. I used better than boullion no chicken broth (vegetarian) and Chardonnay as my liquids. this was very easy and came out delicious. I will be making it again with two small changes. First, I will use shredded Parmesan instead of grated and second I will use half the amount of truffle oil. 1 TBSP is overkill in my opinion. It was delicious though and a huge hit with friends and my kids.

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