I personally love mushroom risotto, and used to make it on the stove on a regular basis when I had the time to commit to it. Now, with my Instant Pot, I had found a recipe for risotto in one of my cookbooks and have fallen in love with the method. I make all sorts of varieties and will typically use any leftover vegetable I have in my refrigerator. Weeknight meal saving
This particular week I was really craving mushrooms. I had some rosemary growing on my deck and I knew I had frozen corn in my freezer. The night I planned to make my mushroom risotto, I was knew I would be getting home a little later and that I would be hungry; so a quick dinner would be necessary to stay on track with my diet. I always have Arborio rice and homemade bouillon cubes on hand for nights like these! Queue, the Instant Pot for heating.
Because this recipe is so quick, the prep is truly getting everything measured out and ready prior to cooking (see Mise en Place). Once I have everything out on the counter, I start heating up my Instant Pot with the “Saute” function and get the oil melted. I then add the mushroom and spices and saute till the mushrooms have browned. Stir in the rice and broth making sure to scrape the bottom. Cover and time to pressure cook! For only 5 minutes. And if that broth is somewhat warm, you’ll be counting down faster than you can set the table. At the end of the 5 minutes, do the quick release. Stir in the semi-thawed corn, cheese, and fresh rosemary. Serve and enjoy!
Make it Your Own
The key components of this recipe are the rice, stock, and seasonings. Feel free to substitute other vegetables based on what you have on hand in your freezer or refrigerator. I personally love to use frozen peas as well. Zucchini is good too, but I would not recommend pressure cooking it for 5 minutes. Instead, I would saute it before adding it to the mix (translation, extra dishes to clean). This dish is also great heated up for lunch the next day so I recommend doubling the recipe to make sure you have enough to do that!
What variations will you try? Do you have any questions on what would work or not? Leave a comment and I’ll give you my input 🙂
This quick and easy meal will have dinner on the table in less than 10 minutes!
- 2 tbsp Coconut Oil
- 4 oz Mushrooms, Shiitake, Crimini, Oyster
- 1 tsp Onion Powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 3/4 cup Arborio Rice
- 1 1/2 cups Stock
- 1 stem Rosemary, Divided
- 1/2 cup Corn, Frozen
- 1/2 cup Parmesan Cheese, Grated
Set Instant Pot to "Saute" and add coconut oil. Rough chop mushrooms as preferred. Measure out frozen corn and set aside to begin to thaw.
Once oil is melted, add mushrooms, onion powder, salt, and pepper and stir to combine. Saute for 1-2 minutes until mushrooms have browned.
Add in rice and stir to incorporate. Turn off Saute, add stock, and stir well to ensure no bits are stuck to the bottom of the pot.
Remove top inch of rosemary stem to use later. Chop remaining leaves and add to rice, mushroom and stock mixture. Seal Instant Pot and set on manual high pressure for 5 minutes.
Do the quick release once Instant Pot chimes. Stir rice, then add in corn and Parmesan cheese and remaining rosemary leaves. Serve!