Vegetarian

Barb's Instant Pot Mushroom Risotto takes several minutes to prepare.

Barb's Instant Pot Mushroom Risotto takes several minutes to cook.

Barb's Instant Pot Mushroom Risotto makes 6 servings.

The ingredients for Barb's Instant Pot Mushroom Risotto are:

0.25 cup Parmesan Cheese, grated
3.0 clove Garlic
1.0 small Onions, raw
0.25 tsp Fresh Ground Black Pepper
2.0 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
0.5 tsp MORTON Sea Salt, Fine Salt
0.25 tsp Dried Thyme
2.0 serving Basic Risotto - 1/2 cup
2.66 serving Baby Bella Mushrooms (3 oz)
2.0 tbsp Kerry gold salted butter

Here is how you make Barb's Instant Pot Mushroom Risotto:

Select Saute and adjust the heat to medium. Add 2 Tbsp of butter. Once melted, add the onion, garlic, and mushrooms. Cook, stirring, for about 5 minutes, until the onion is translucent. Add the salt, pepper, thyme, rice and broth. Stir to mix. Lock the lid into place and turn the valve to "sealing". Select Pressure Cook. Adjust pressure to High. Set the time for 6 minutes. When cooking ends, carefully turn the valve to "venting" to quick release the presure. Unlock and remove the lid. Add the remaining 2 Tbsp of butter and the 1/4 cup of Parmesan cheese, stir. Set to Warm, cover, let sit for 10 minutes Serving Size: 1/4 of recipeNumber of Servings: 6.0Recipe submitted by SparkPeople user NEWTUDE42019.

The nutritional information for Barb's Instant Pot Mushroom Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 117.1

• Total Fat: 5.8 g
• Cholesterol: 13.3 mg
• Sodium: 509.8 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 1.7 g
• Protein: 4.8 g