If you’re craving something cosy to come home to, this hearty vegetarian risotto dish with mushrooms, onions and green peas tenderly cooked with arborio rice, butter and vegetable stock, blended into a flavourful, velvety sauce, IS your answer! This is hard to beat, the rice is cooked to al dente, peaking the flavour and meatiness of the mushrooms, all enriched with olive oil. Scoops of butter, scatters of parmesan cheese seems like a dish ordered at a restaurant yet it is totally doable at home and much to your surprise.. cooked in an Instant Pot!
We all know that this dish is labour intensive and its all worth the fuss. I repeatedly worked on a easier method to bring you a scrumptious risotto, made in a pressure cooker that is simple and quick. It might feel like you’re cheating but it really is the real, good stuff. The Pot does all the work for you, while you walk away and delight in your newfound freedom.
With this advanced method you will certainly be making more risotto more often, saving you time in the kitchen and more time with the kids, doing homework or just having some happy hour fun.
With hungry kids, it’s always the same story, over and over again. They want dinner on the table and they need it now! All that is required here, is a little prep work to chop up your vegetables and the pot does it all for you. No endless stirring.
White wine is completely optional. I substituted the wine with vegetable stock. I used the Ina Paarmans concentrated vegetable stock. Chicken stock works great too. Use more broth when swapping the wine. To keep the dish Vegan, you could easily swap the dairy with plant based alternatives.
There is a huge variety of interesting and tasty Mushrooms out there. I used brown mushrooms but feel free to use whatever you prefer.
I highly recommend that you use Rice that is intended for Risotto. I used the Tastic brand, bought at Checkers.
Dairy
I added extra scoops of butter, poured a little fresh cream and scattered Parmesan cheese when serving for that extra creamy deliciousness.
Let’s stay connected! Follow me on Instagram and if you do try this recipe, please drop me a comment and leave a star rating. It is always much appreciated!
INSTANT POT CREAMY MUSHROOM RISOTTO
Ingredients
- 4 tbsp soft butter
- ¼ cup olive oil
- 3 cups mushrooms (sliced)
- 1 onion (chopped)
- 1 sprig rosemary or
- 1 tsp dried rosemary
- 1 tsp chilli and garlic pepper
- 1 tsp lemon & black pepper
- 2 cups Arborio rice
- 1 cup chicken or vegetable stock
- ¼ cup white wine (if using)
- 2 cups water
- salt and ground black pepper to taste
Instructions
- Select the Saute function on the Instant Pot. Add butter & olive oil & stir until butter melts for about 2 mins. Add mushrooms to cook, until slightly softened for about 3 mins. Stir in onion, rosemary & cook for 1 min.
- Stir rice into the pot until it is coated with butter-olive oil mixture for about 2 mins Pour in wine and/or stock & simmer for about 3 mins. Pour in the water, scrape the sides of the pot and simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to sealing. Select the high pressure button according to manufacturer's instructions & set the timer for 7 minutes. Allow 10-15 minutes for pressure to build.
- Tap venting knob with a wooden spoon for a few seconds. Stand away & turn knob to point at Vent. Remove lid when pressure is released.
- Stir risotto until creamy & remove rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese. Squeeze lemon juice over and garnish with coriander.
- You can substitute vegetable stock for the chicken stock & use plant based butter if vegan.
- The Instant Pot(R) will take about 15 minutes to come to full pressure, then the timer will begin counting down, so you can walk away and come back when it beeps.
