297
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 1 cup
PREP TIME 10 mins
COOK TIME 25 mins
TOTAL TIME 42 mins
There’s nothing more comforting than a warm batch of risotto. This savory, vegetarian recipe can be made in less than 40 minutes, start to finish, in the Instant Pot.
PROGRAM Pressure Cook |
PRESSURE High |
RELEASE Natural |
1 tbsp unsalted butter
1⁄2 medium yellow onion, finely chopped
3⁄4 tsp kosher salt
1⁄4 tsp freshly ground black pepper
1 tbsp olive oil
8oz (225g) fresh baby portobello or crimini mushrooms, sliced
2 tsp chopped fresh thyme
11⁄2 cups uncooked Arborio rice
2 tbsp dry white wine
31⁄2 cups From-Scratch Chicken Stock or low-sodium chicken stock
1⁄2 cup freshly grated Parmesan cheese
1⁄2 cup chopped fresh parsley
1. Select Sauté, and add the butter and onion to the inner pot. Sauté for 2–3 minutes, and then add the kosher salt and pepper.
2. Add the olive oil, mushrooms, and thyme to the pot. Sauté for an additional 2 minutes. Add the rice and stir well to coat with the oil.
3. Add the wine and cook until the liquid evaporates, stirring continuously. Stir in the chicken stock.
4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 10 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes, and then quick release the remaining pressure.
5. Remove the lid and stir in the Parmesan and parsley. Transfer to serving bowls. Serve hot.
Total fat 8g Saturated fat 3g |
Cholesterol 12mg Sodium 318mg |
Carbohydrates 47g Dietary fiber 2g |
Sugars 2g Protein 11g |