It can sometimes be difficult to have time to make it, especially in the busy weeknight. This instant pot mushroom risotto is the best way to get the risotto dish you want fastly and stay on track, too.
The instant pot mushroom risotto is prepared with dried mushrooms, chicken broth and a sprinkling of Parmesan cheese. All you have to do is pop them in your instant pot with stirring often! That saves time, energy, and very fast! And words cannot describe how delicious it is!
Table of Contents
WHAT IS RISOTTO?
Risotto is a is a creamy and quintessential Italian dish—starchy Arborio rice simmered with chicken broth and aromatic vegetables, with a quick sprinkling of Parmesan cheese stirred in at the end. By using dried mushrooms instead of fresh, the mushroom flavor is intensified. Italian varieties of mushrooms, such as dried porcinis, give this risotto a true Italian flavor.
This is another dish that’s perfect for giving your own culinary spin. It is a delicious dish, to begin with it as your first Italian meal. It’s perfect with dried mushroom. When making your risotto dish with dried mushroom instead of fresh, you intensify its flavor. That what makes this instant pot mushroom risotto recipe very special.
Instant Pot Mushroom Risotto?
If you love mushroom risotto, that is reason alone to own an instant pot, because it makes a rather labor-intensive dish extremely fast and simple.
The instant pot is one of the best appliances that can make you get your meals easily. Regardless of how hard this recipe.
The instant pot mushroom risotto cooking methode is 100% different from the traditional way. After you try this recipe, probably you will start to make it a lot more often.
The results are identical with the classic way but what makes it different is cooking time. With your instant pot, you can pop all components in your instant pot and adjust the timer and keep away until the time is off. It also reduces stirring with 95% less.
WHAT ARE THE BEST MUSHROOMS TO USE IN THIS RECIPE?
You can use all kinds of mushrooms. White button or shiitake all depend on your recipe. In this recipe, instead using fresh mushrooms, we will use the dried. I stick to dried mushroom because by using dried mushrooms instead of fresh, the mushroom flavor will be intensified in your dish.
What kind of rice is used for risotto?
The type of rice used to prepare risotto is Arborio rice. It is an Italian kind of rice used specially to prepare risotto and arancini. Its name is inspired by the name of an Italian city.
Let’s stop wasting time and get to cooking some instant pot mushroom Risotto!
Servings
6
Ready In:
30min
Calories:
490
Good For:
Dinner
Inroduction
About this Risotto Recipe
Ingredients
-
- 4 tablespoons unsalted butter.
- 3 cloves garlic, minced.
- 1 onion, diced.
- 8 ounces dried mushrooms, thinly sliced.
- Salt and freshly ground black pepper (to taste).
- 2 cups chicken broth.
- 1 cup arborio rice.
- 1/4 teaspoon dried thyme.
- 2 cups baby spinach.
- 3/4 cup peas, with soaking liquid.
- 1/4 cup freshly grated Parmesan.
Nutrition
1 serving (591)
Calories: 490
Total Fat: 20g
Cholesterol: 32
Sodium: 541
Potassium: 860
Total Carbohydrates: 60g
Protein: 15g
Step by Step Instructions
Step 1
Adjust your instant pot to the high level of “saute” function. Add 2 tablespoons of butter and stir until melt. Add diced onion and garlic and cook with stirring occasionally for about 3 minutes.
Step 2
Add the mushrooms in the inner pot and cook until slightly softened for about 4 minutes, stirring often. Season with salt and pepper to taste as your desire.
Step 3
Stir in chicken broth, arborio rice and thyme. Set your instant pot to manual function and high pressure, adjust the timer for 6 minutes. When the time is over, release the pressure manually.
Step 4
Add spinach and remaining butter and stirring well until the spinach has wilted for about 2 minutes. Stir in peas, along with their soaking liquid, into risotto, stirring until liquid is fully absorbed about 2 minutes.
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