Eva's Instant Pot Mushroom Risotto

Eva's Instant Pot Mushroom Risotto
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,521.9
  • Total Fat: 68.6 g
  • Cholesterol: 169.9 mg
  • Sodium: 5,055.2 mg
  • Total Carbs: 350.0 g
  • Dietary Fiber: 19.5 g
  • Protein: 89.2 g

View full nutritional breakdown of Eva's Instant Pot Mushroom Risotto calories by ingredient


Introduction

A more diet friendly Risotto recipe. So creamy and rich tasting! I serve this with chicken breast I have previously cooked in the IP and cooked broccoli and carrots. Other serving ideas .... steamed shrimp or some broiled salmon - YUM A more diet friendly Risotto recipe. So creamy and rich tasting! I serve this with chicken breast I have previously cooked in the IP and cooked broccoli and carrots. Other serving ideas .... steamed shrimp or some broiled salmon - YUM
Number of Servings: 1

Ingredients

    1 tbsp Coconut Oil
    2 tbsp Butter
    2 stalks Green Onion, minced
    1 clove Garlic , minced
    10 oz Baby Bella Mushrooms, minced
    2 cup Arborio Rice (Risotto Rice), Dry, Uncooked
    8 fl oz White Wine
    1 tsp dried thyme
    4 cup Chicken Broth
    1/2 cup cup Half and Half Cream
    1/2 cup Parmesan Cheese, grated
    1/2 cup (8 tbsp) Nutritional Yeast
    1/2 cup kernels Yellow Sweet Corn, Frozen (optional)
    4 tbsp fresh Parsley, minced

Directions

Instant Pot Cooking Instructions:

Select SAUTÉ and allow pot to heat
Add coconut oil, butter, green onions, and garlic -- sauté 1 minute
Add mushrooms -- sauté 1 minute
Add Arborio Rice -- sauté 3 minutes
Add white wine - stir until completely absorbed by rice
Add thyme - stir
Add chicken broth - stir and push all rice grains beneath broth.
Place IP lid on, lock and cook 4 minutes on High Pressure
QR (quick release) after cooking time is up.
Stir in half and half, Parmesan cheese, and nutritional yeast.
Stir until thickened to desired consistency.
Add corn and parsley - stir until incorporated.
Serve while hot.

Makes 8, 1 cup servings




Serving Size: Makes 8 - 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user CERDIANARO.