Mushroom Risotto

The meatiness and heartiness of the mushrooms in this dish balance perfectly with the creaminess and decadence of the risotto. To change up this dish, play around with some of the wild mushrooms available or even consider using a combination of them.

• Hands-On Time: 5 minutes

• Cook Time: 20 minutes

Serves 4

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4 tablespoons butter

1 small onion, peeled and finely diced

4 cups sliced baby bella mushrooms

2 cloves garlic, minced

1¹/₂ cups Arborio rice

4 cups vegetable broth, divided

3 tablespoons grated Parmesan cheese

¹/₂ teaspoon salt

¹/₄ teaspoon ground black pepper

2 tablespoons fresh thyme leaves

1 Press the Sauté button on the Instant Pot^®. Add the butter and melt. Add the onion and stir-fry for 3–5 minutes until onions are translucent. Add mushrooms, garlic, and rice and cook for an additional minute. Add 1 cup broth and stir unlidded until liquid is absorbed by the rice.

2 Add remaining 3 cups broth, Parmesan cheese, salt, and pepper. Lock lid.

3 Press the Rice button (the Instant Pot^® will determine the cooking time; 1¹/₂ cups rice takes about 10 minutes pressurized cooking time). Let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.

4 Transfer to a serving bowl and garnish with thyme and serve.