| Prep Time | 18 minutes |
| Cook Time | 14 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup Arborio rice
- 3 tablespoons butter divided
- 1/2 cup onion chopped
- 2 cups vegetable stock
- 1 teaspoon salt
- 3/8 cup white wine
- 1/2 cup frozen peas
- Parmesan cheese to taste
- 1 cup mushrooms sliced
- 1/2 teaspoon thyme dried
Ingredients
|
|
Instructions
- Cook the sliced mushrooms in a skillet with
1 tablespoon of butter,1/2 teaspoon of salt, and1/2 teaspoon of dried thyme until golden brown for 15 minutes. - Deglaze the pan with
1/4 cup of white wine and allow to reduce. Set aside. The mushrooms can also be cooked in the Instant Pot using the sauté function. - 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.
- 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. Enjoy!
