Creamy Mushroom Risotto

Creamy Mushroom Risotto is a comforting and elegant dish that showcases the rich flavors of mushrooms combined with creamy arborio rice. This recipe simplifies the traditional risotto-making process by utilizing an Instant Pot, allowing for a quicker and easier preparation. The result is a creamy, decadent dish that’s perfect for both weeknight dinners and special occasions, providing a taste of Italy right in your kitchen.

The use of fresh mushrooms adds an earthy depth to the risotto, while the addition of parmesan cheese enhances the creaminess and provides a delightful umami flavor. With just a handful of ingredients and minimal hands-on time, this creamy mushroom risotto isn’t only delicious but also a breeze to make, making it an ideal choice for busy cooks who still want to enjoy a gourmet meal.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup arborio rice
• 1 cup white wine
• 3 cups vegetable broth
• 2 cups mushrooms, sliced (such as cremini or button)
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to the sauté function and heat the olive oil. Once hot, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
2. Add the sliced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until they’re softened and their moisture has evaporated. Then, add the arborio rice and stir for about 1 minute, toasting it slightly in the oil.
3. Pour in the white wine and scrape the bottom of the pot to deglaze, ensuring any bits are lifted off. Allow the wine to simmer until it’s mostly absorbed.
4. Then, add the vegetable broth and stir to combine. Close the lid of the Instant Pot, making sure the vent is sealed. Select the pressure cook function and set the timer for 6 minutes on high pressure.
5. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully perform a quick release to let out any remaining steam. Open the lid and stir the risotto, adding the grated parmesan cheese and seasoning with salt and pepper to taste.
6. Serve the risotto warm, garnished with freshly chopped parsley for a pop of color and added flavor.

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