• Alison Aberdeen

Instant Pot Risotto? Yes Please.

Minimal ingredients. Minimal prep. Minimal Cook time. My kinda recipe.

If there's one thing I could eat multiple times a week, it would be risotto. It's delicious and you can make so many different kinds. The problem with risotto is that it is HIGH MAINTENANCE. No one has time on a weeknight to stand at a stove and stir repeatedly for 25 minutes. Or at least I don't. So when I wanted it last week I thought "I wonder how bad it would be to do in the Instant Pot?" Because surely something that needs to be tended to so meticulously couldn't possibly be that quick and easy otherwise. So I tried this recipe and it was freaking GOOD (highlighted on my GRUB Instagram Stories). If there's one thing I love, it's having someone ELSE try a recipe before I do so I can rest assured it's not a doozy, so here is my gift to you on this lovely Tuesday - TRIED AND TRUE pea and mushroom risotto in the Instant Pot. You're welcome.

Recipe by www.instantlydelicious.com

Mushroom and Pea Risotto

Serves 4

​​Ingredients: ​​1 cup arborio rice ​2 tablespoon butter, divided ​1/2 cup onion, chopped ​2 cups vegetable stock ​1/2 teaspoon salt ​1/8 cup white wine ​1/2 cup frozen peas ​parmesan cheese, to taste

Prepared Mushrooms: 1 cup of sliced mushrooms 1 tablespoon butter ½ teaspoon salt ½ teaspoon dried thyme ¼ cup white wine

Directions: 1. Cook the sliced mushrooms in a skillet with 1 tablespoon of butter, 1/2 teaspoon of salt, and 1/2 teaspoon of dried thyme until golden brown for 15 minutes. Deglaze the pan with 1/4 cup of white wine and allowed that to reduce. Set aside. The mushrooms can also be cooked in the Instant Pot® using the sauté function. 2. Melt 1 tablespoon butter in Instant Pot® using the sauté function.  Add the onions and sauté for 2 minutes. Place the rice in the pot with the onions and continue stirring until the rice becomes translucent and the edges begin to toast.  

3. Deglaze the pan with white wine and add the salt, prepared mushrooms, and vegetable stock. Stir to combine. Lock the Instant Pot® lid and set to manual - high pressure for 9 minutes, making sure the pressure valve is in the sealing position. When finished, do a quick pressure release by setting the valve to venting. Add the frozen peas, remaining butter and a splash of the vegetable stock, stirring to finish.  The peas will heat through in about 3 minutes. Top with parmesan cheese to taste.


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