Instant Pot Risotto

Ingredients

• 1 tbsp extra virgin olive oil
• 8 oz mushrooms (sliced; brown mushrooms recommended)
• 2 shallots (diced)
• salt (to taste)
• pepper (to taste)
• 2 cloves garlic (minced)
• 1 tbsp unsalted butter
• 1.5 cups Arborio rice
• 0.5 cup dry white wine (such as Chardonnay, Pinot Grigio, or Sauvignon Blanc)
• 4 cups vegetable broth
• 0.33 cup peas (defrosted if frozen)
• 0.33 cup sun-dried tomatoes (chopped, drained and blotted dry; oil-packed recommended)
• 1 lemon (zested and juiced)
• 0.5 cup shredded Parmesan cheese (plus additional for serving)
• 1 tbsp flat-leaf parsley (minced)

Steps

1. 1

   Press the Saute button on the Instant Pot and add the olive oil to the pot.

2. 2

   When the pot is hot, add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are tender and any liquid they release has evaporated.

3. 3

   Mix in the diced shallots and season to taste with salt and pepper. Cook until the shallots begin to turn translucent, about 3 minutes.

4. 4

   Add the minced garlic and butter to the pot. Cook until fragrant, about 30 seconds, stirring constantly.

5. 5

   Stir in the Arborio rice, mixing well to coat the grains with the other ingredients.

6. 6

   Add the white wine and cook, stirring constantly, until the liquid is mostly evaporated.

7. 7

   Add the vegetable broth and mix well. Press the Cancel button to turn off the Saute function.

8. 8

   Secure the lid and set the pressure release valve to the Sealing position. Select the Pressure Cook (or Manual) button and set to High Pressure for 6 minutes.

9. 9

   When the cooking time is up, perform a Quick Release of the pressure, then carefully open the lid.

10. 10

    Stir in the peas, chopped sun-dried tomatoes, lemon zest, and lemon juice. Mix in the Parmesan cheese, then taste and adjust seasoning with salt and pepper if needed.

11. 11

    Serve the risotto immediately, sprinkled with additional Parmesan cheese and minced parsley.

Notes

Do not substitute the Arborio rice for another variety, as its high starch content is essential for the creamy texture. If you prefer not to use wine, you can replace it with an equal amount of vegetable broth. Use oil-packed sun-dried tomatoes rather than completely dry ones for the best texture.

Nutrition per serving

• main
• side dish
• vegetarian
• instant pot
• pressure cooker
• risotto
• mushrooms
• easy