Instant Pot Mushroom and Garlic Risotto
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 large shallots, chopped (about ¾ cup)
  • 5 garlic cloves, chopped
  • 8 ounces Baby Bella mushrooms, chopped
  • 1½ cups Arborio rice
  • ½ cup white wine (such as Chardonnay)
  • 4 cups chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 cup freshly grated Parmesan Cheese
  • Optional: 2 tablespoons scallions, green ends, chopped
Directions
  1. Heat Instant Pot on Saute / More for a couple of minutes.  Add oil and butter.
  2. Add shallots and garlic.  Saute until translucent, about 3 minutes.
  3. Add mushrooms and rice.  Stir around to combine with onions and garlic.
  4. Add in wine and continue cooking until evaporated, about 2 minutes.
  5. Mix in chicken broth, salt, pepper and garlic powder.
  6. Set Instant Pot to Manual / High Pressure for 7 minutes.  Quick Release (QR)
  7. Stir in Parmesan cheese
  8. Serve with your favorite entree or eat alone as the main meal.
Nutrition Information
Serving size: ½ cup Calories: 210 Carbohydrates: 30 Fiber: 2 Net Carbs: 28 Sugars: 2 Protein: 8 Fat: 5 Saturated Fat: 2 Weight Watchers Points Plus: 5 Weight Watchers SmartPoints: 7
Recipe by Skinny Me Recipes at http://skinnymerecipes.com/instant-pot-mushroom-and-garlic-risotto/