Instant Pot Mushroom and Garlic Risotto

So rich and creamy and the easiest Risotto I’ve ever made!

Instant Pot Mushroom and Garlic Risotto is so quick and easy to make …. If I didn’t already love my Instant Pot, I do now for certain.  Risotto without the constant stirring and done in about 15 minutes total time!  What!  If you don’t already have an Instant Pot (or Pressure Cooker) … drop everything and get one now.  This pot will save you so much time, it’s not even funny … unless you enjoy standing at the stove for an hour, stirring a pot ??  (Hey, everyone has their own thing).

I made this wonderful risotto last night along with a Grilled Garlic Tri Tip Roast .. oh wow, such a great pairing and so delicious.  Today we had the leftovers for lunch, just as yummy.

Instant Pot Mushroom and Garlic Risotto

www.skinnymerecipes.com
Serves: 8, Calories 210, Fat 5 g, Saturated Fat 2 g, Carbs 30 g, Fiber 2 g, Net Carbs 28 g, Sugars 2 g, Protein 8 g, Weight Watcher’s Points Plus: 5 pts, Weight Watcher’s SmartPoints: 7 pts.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 large shallots, chopped (about 3/4 cup)
• 5 garlic cloves, chopped
• 8 ounces Baby Bella mushrooms, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup white wine (such as Chardonnay)
• 4 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup freshly grated Parmesan Cheese
• Optional: 2 tablespoons scallions, green ends, chopped

Directions:

Heat Instant Pot on Saute / More for a couple of minutes.  Add oil and butter.

Add shallots and garlic.  Saute until translucent, about 3 minutes.

Add mushrooms and rice.  Stir around to combine with onions and garlic.

Add in wine and continue cooking until evaporated, about 2 minutes.

Mix in chicken broth, salt, pepper and garlic powder.

Set Instant Pot to Manual / High Pressure for 7 minutes.  Quick Release (QR)

Stir in Parmesan cheese

Serve with your favorite entree or eat alone as the main meal.

Instant Pot Mushroom and Garlic Risotto

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Donna Anthony

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

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