Instant Pot Risotto
Treat yourself to this delicious Instant Pot Risotto ... it's packed with veggies, tons of flavor, and ready fast!
Servings: 4 people
Calories: 405kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 ounces mushrooms, sliced
- 2 shallots, diced
- salt
- pepper
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 cups vegetable broth
- ⅓ cup peas (defrosted, if frozen)
- ⅓ cup chopped sun-dried tomatoes (drained and blotted dry)
- 1 lemon, zested and juiced
- ½ cup shredded Parmesan cheese, plus additional for serving
- 1 tablespoon minced flat-leaf parsley
Instructions
- Press Saute button on Instant Pot. Add olive oil to pot.
- When the pot is hot, add mushrooms. Cooking, stirring occasionally, until mushrooms are tender and any liquid they release has evaporated.
- Mix in shallots and season to taste with salt and pepper, then cook until the shallots begin to turn translucent, about 3 minutes.
- Add the garlic and butter, then cook until fragrant (about 30 seconds), stirring constantly.
- Stir in Arborio rice, mixing to coat with other ingredients. Add white wine and cook until liquid is mostly evaporated, stirring constantly.
- Add broth and mix well. Turn off Instant Pot (press Cancel).
- Secure lid and set pressure release valve to sealing. Select Pressure Cook (or Manual) button, then set to High Pressure for 6 minutes.
- When time is up, do a Quick Release, then open lid.
- Stir in peas, sun-dried tomatoes, lemon zest and juice. Mix in Parmesan cheese, then season to taste with salt and pepper.
- Serve risotto sprinkled with additional Parmesan cheese and parsley. Enjoy!
Nutrition
Calories: 405kcal
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