Mushroom Risotto Instant Pot Winter Recipe

Ingredients:

- 2 cups Arborio rice

- 4 cups vegetable broth

- 1 onion, chopped

- 2 cloves garlic, minced

- 8 oz mushrooms, sliced

- 1/2 cup white wine (optional)

- 1/2 cup grated Parmesan cheese

- 2 tbsp butter

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. Set Instant Pot to sauté mode. Sauté chopped onion and minced garlic in butter until softened.

2. Add sliced mushrooms and sauté until tender.

3. Stir in Arborio rice and sauté for 1-2 minutes.

4. Pour in white wine and cook until mostly evaporated, stirring constantly.

5. Stir in vegetable broth. Close the Instant Pot lid and set to high pressure for 6 minutes.

6. Allow natural release for 5 minutes, then quick release. Stir in grated Parmesan cheese.

7. Season with salt and pepper. Garnish with fresh parsley before serving hot.