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Mushroom Risotto

Pressure Cooker

Prep 20 min · Cook 15 min · Serves 4

Ingredients

  • 4 Tbsp butter, divided
  • 3 cloves garlic, minced
  • 1 red onion, diced
  • 8 oz mushrooms
  • Salt and pepper, to taste
  • 2 c chicken broth
  • 1 c Arborio rice
  • ¼ t dried thyme
  • 2 c baby spinach
  • ¾ c peas
  • ¼ c fresh parmesan

Directions

  1. Mince the garlic, dice the onion, and slice the mushrooms. Set aside.
  2. [In Instant Pot] Sauté 2 tablespoons butter and onion. Cook, stirring often, until onions have become translucent (3–4 min). Add garlic and let it sizzle for 10–15 seconds.
  3. Add mushrooms and lightly salt. Cook, stirring occasionally, until tender, about 3–4 min. Season with salt and pepper, to taste.
  4. Stir in chicken broth, rice, and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  5. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and parmesan until heated through, about 30 seconds to 1 minute.
  6. Serve immediately.

Recipe sourced from years of trial and error

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