Mushroom and Pea Risotto
By :Julie Han
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Votes: 19
Rating: 4.84
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, Peas, Rice
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
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, Peas, Rice
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
Votes: 19
Rating: 4.84
Rate this recipe!
Instructions
  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.
  2. 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.
  3. Melt 1 tablespoon butter in Instant Pot using the sauté function. Add the onions and sauté for 2 minutes.
  4. Place the rice in the pot with the onions and continue stirring until the rice becomes translucent and the edges begin to toast.
  5. Deglaze the pan with white wine and add the salt, prepared mushrooms, and vegetable stock. Stir to combine.
  6. Lock the Instant Pot lid and set to manual - high pressure for 9 minutes, making sure the pressure valve is in the sealing position.
  7. When finished, do a quick pressure release by setting the valve to venting.
  8. 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.
  9. Top with Parmesan cheese to taste. Enjoy!
12 replies
  1. IngridH
    IngridH says:

    Made it twice now because its so rich and creamy! I rough chop the mushrooms by pulsing in the food processor because i want them to be same size as the peas. Use a good wine that you enjoy drinking.

  2. Flaky
    Flaky says:

    Turned out perfectly. I used a large shallot instead of onion and some baby spinach instead of peas. This one is a winner

  3. TerriSchull
    TerriSchull says:

    I added garlic when cooking the onions. I also finished with a splash of heavy cream inatead of broth to make it more rich and creamy.

  4. Rruby
    Rruby says:

    I too added garlic and sauted everything in the instant pot in order. And the addition of cream worked well.

  5. carol wong
    carol wong says:

    I just want to say that I have made this several times. I double the mushrooms because I love them. Thank you so much. It is delicious and beats stirring the risotto for an hour over the stove.

  6. KaraAnzer
    KaraAnzer says:

    Really good risotto. I also added a can of mushroom soup (with the broth) and garlic before closing it.

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