Mushroom and Pea Risotto
Servings Prep Time
4servings 18minutes
Cook Time
Servings Prep Time
4servings 18minutes
Cook Time
  • 1cup Arborio rice
  • 3tablespoons butterdivided
  • 1/2cup onionchopped
  • 2cups vegetable stock
  • 1teaspoon salt
  • 3/8cup white wine
  • 1/2cup frozen peas
  • Parmesan cheeseto taste
  • 1cup mushroomssliced
  • 1/2teaspoon thymedried
  1. Cook the sliced mushrooms in a skillet with 1 tablespoon of butter, 1/2 teaspoon of salt, and 1/2 teaspoon of dried thyme until golden brown for 15 minutes.
  2. Deglaze the pan with 1/4 cup of white wine and allow to reduce. Set aside. The mushrooms can also be cooked in the Instant Pot using the sauté function.
  3. Melt 1 tablespoon butter in Instant Pot using the sauté function. Add the onions and sauté for 2 minutes.
  4. Place the rice in the pot with the onions and continue stirring until the rice becomes translucent and the edges begin to toast.
  5. Deglaze the pan with white wine and add the salt, prepared mushrooms, and vegetable stock. Stir to combine.
  6. Lock the Instant Pot lid and set to manual – high pressure for 9 minutes, making sure the pressure valve is in the sealing position.
  7. When finished, do a quick pressure release by setting the valve to venting.
  8. Add the frozen peas, remaining butter and a splash of the vegetable stock, stirring to finish. The peas will heat through in about 3 minutes.
  9. Top with Parmesan cheese to taste. Enjoy!