Pressure Cooker Easy Mushroom Risotto

• Gluten free

• Produce

  • 24 oz Mushrooms
  • 2 Of fresh thyme, springs
  • 1 Onion

• Canned Goods

  • 4 cups Stock

• Pasta & Grains

  • 2 cups Arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/4 cup Red or white wine

Found on livingsweetmoments.com

Description

Directions

• Press the saute button on your instant pot*
• Add the olive oil
• When you hear the beep that the oil is hot, add the onions and saute until translucent
• Add the thyme and mushrooms and stir until the mushrooms have softened
• Add the rice and mix thoroughly until the rice has toasted
• Pour in the wine and the stock
• Add salt and pepper
• Close the lid and pressure cook on manual for 7 minutes
• When the 7 minutes has passed, release the pressure
• Open the lid and add the cheese and butter
• Mix well and check for seasoning
• Rice should be creamy and thick, if not, cook in saute mode for 2-3 minutes
• Enjoy!