Description

This Instant Pot Mushroom Risotto with Fresh Herbs and Lemon Zest delivers creamy, restaurant-quality risotto at home with minimal effort. Earthy mushrooms, bright lemon zest, and fresh herbs combine for a light yet indulgent dish.

Ingredients

Scale

1 1/2 cups arborio rice

2 tbsp olive oil

1 medium shallot, finely chopped

2 cloves garlic, minced

12 oz mixed mushrooms, sliced

1/2 cup dry white wine

4 cups warm vegetable or chicken broth

1/2 cup grated Parmesan cheese

1 tsp fresh thyme leaves

2 tbsp fresh parsley, chopped

1 tsp lemon zest

salt and black pepper to taste

Instructions

1. Select Sauté mode and heat olive oil, then cook shallot until translucent, add garlic and cook 1 minute

2. Add mushrooms and sauté 5–6 minutes until browned, seasoning with salt and pepper

3. Stir in arborio rice and toast 1–2 minutes to coat grains

4. Pour in white wine and scrape up browned bits, cooking 1 minute

5. Add warm broth, seal lid, pressure cook on High for 6 minutes, then natural release for 5 minutes and quick release

6. Switch to Sauté Low, stir in Parmesan and a splash of broth until creamy

7. Fold in thyme, parsley, and lemon zest and adjust seasoning before serving

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: main course
Method: pressure cooking
Cuisine: italian

Nutrition

Serving Size: 1 cup

Keywords: instant pot, mushroom risotto, easy risotto, one pot meal, fresh herbs, lemon zest, creamy risotto