Categories: Instant Pot

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 3 cups diced mushrooms
• 1 cup chopped onion
• 1 sprig fresh rosemary, plus more for garnish
• 1 1/2 cups Arborio rice
• 1 qt. vegetable oil
• 3/4 cup dry white wine
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3/4 cup grated Parmesan
• Toasted pine nuts or walnuts

Directions

1. Select Saute function on Instant Pot and set to Normal. Add butter and oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook 2 minutes. Add rosemary sprig; cook 1 minute more. Stir in rice until grains are coated. Stir in broth, wine, salt and pepper.

2. Close and lock lid; turn venting knob to seal. Select HIGH Pressure and set timer for 6 minutes. Allow 10-15 minutes for pressure to build.

3. Release pressure using quick-release method and carefully remove lid. Stir risotto until creamy, about 1 minute. Discard rosemary stem. Stir in 1/2 cup Parmesan until melted and combined. Season to taste with additional salt and pepper. Top servings with remaining 1/4 cup Parmesan and toasted nuts.

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