Instant Pot Risotto is creamy and delicious with mushrooms, fresh lemon and plenty of parmesan! It's perfect every time with no stirring involved and it's on the table in 30 minutes!
1/4cupfreshly grated parmesanplus more for serving; omit to make dairy-free
1tablespoonlemon zest
1tablespoonlemon juice
freshly ground black pepperto taste
Instructions
Select the Saute button on the Instant Pot and set it to 8 minutes cook time.
Add 1 tablespoon of the butter and heat until melted. Add the leek, mushrooms and garlic and saute until the mushrooms are browned and the liquid has evaporated, about 3-4 minutes.
Add the white wine and reduce until it's only a few tablespoons, about 2-3 minutes. Add the arborio rice and toast for 1 minute, then turn off the Instant Pot.
1/2 cup dry white wine, 1 cup arborio rice
Add the stock, thyme and salt, then place the lid over the top, lock in place, and set vent to Sealing. Select the Pressure Cook button and select High Pressure for 8 minutes. Quick release the pressure and remove the lid.
2 1/2 cups vegetable stock, 2 sprigs fresh thyme or 1 teaspoon dried, 1/2 teaspoon salt
Your risotto should be soft yet slightly firm in the center and very creamy. If yours isn't done, add 1/4-1/2 cup more stock and simmer (no lid required) until it's absorbed the liquid.
When the risotto is done, remove the thyme sprig and stir in the remaining 1 tablespoon butter, parmesan cheese, lemon zest, juice and salt and black pepper to taste. Serve immediately and enjoy!
1/4 cup freshly grated parmesan, 1 tablespoon lemon zest, 1 tablespoon lemon juice, freshly ground black pepper
Notes
Pro tip: I used (3) different varieties of mushrooms for this risotto, but you can use any variety that you like. 1 lb. or 16 ounces total will be plenty for this dish. You can also sub them with your favorite cooked veggies, adding them in when the risotto is done.
I added some lemon juice and zest to the risotto after cooking for a pop of flavor, along with a pat of butter and freshly grated parmesan.
Omit the butter and parmesan cheese to make this risotto vegan and dairy-free.
Store leftover Instant Pot risotto in the refrigerator for up to 3 days.