Name: Mushroom Risotto
Total time: 10 min
Yield: 4 Servings
Ingredients: 2 tbsp olive oil; ¾ cup chopped shallots or 1 small onion (chopped); 8 ounces sliced mushrooms; 3 cloves garlic (minced); 1-½ cups uncooked arborio rice; ¼ cup Madeira wine; 3-½ cups vegetable broth; ½ tsp salt; ¼ tsp black pepper; ⅔ cup grated Romano cheese; 3 tbsp chopped fresh parsley; 2 tbsp butter

Mushroom Risotto

By :Publications International

Course

Dinner, Main Course

Browse Category

Dinner

Cooking Technique

Pressure Cook

Keyword

Cheese, Instant Pot Pro Tested, Instant Pot Tested, Mushroom, Pro Plus Tested, Rice

Home Category

Dinner, Main Course

Prep Time

10 Minutes

Cook Time

19 Minutes and 30 Seconds

Servings

4 Servings

Ingredients

2 tbsp olive oil
¾ cup chopped shallots or 1 small onion chopped
8 ounces sliced mushrooms
3 cloves garlic minced
1-½ cups uncooked arborio rice
¼ cup Madeira wine
3-½ cups vegetable broth
½ tsp salt
¼ tsp black pepper
⅔ cup grated Romano cheese
3 tbsp chopped fresh parsley
2 tbsp butter

Course

Dinner, Main Course

Browse Category

Dinner

Cooking Technique

Pressure Cook

Keyword

Cheese, Instant Pot Pro Tested, Instant Pot Tested, Mushroom, Pro Plus Tested, Rice

Home Category

Dinner, Main Course

Prep Time

10 Minutes

Cook Time

19 Minutes and 30 Seconds

Servings

4 Servings

Ingredients

2 tbsp olive oil
¾ cup chopped shallots or 1 small onion chopped
8 ounces sliced mushrooms
3 cloves garlic minced
1-½ cups uncooked arborio rice
¼ cup Madeira wine
3-½ cups vegetable broth
½ tsp salt
¼ tsp black pepper
⅔ cup grated Romano cheese
3 tbsp chopped fresh parsley
2 tbsp butter

Instructions

Press Sauté; heat oil in Instant Pot. Add shallots; cook and stir 2 Minutes or until softened. Add mushrooms; cook and stir about 6 Minutes or until liquid evaporates and mushrooms begin to brown. Add garlic; cook and stir 30 Seconds. Add rice; cook and stir 1 Minute. Add Madeira; cook and stir 1 Minute or until almost evaporated. Stir in broth, salt and pepper; mix well.
Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 6 Minutes.
When cooking is complete, use quick release.
Press Sauté; adjust heat to low. Cook about 3 minutes or until risotto reaches desired consistency, stirring constantly. Stir in cheese, parsley and butter until blended.