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To make this creamy mushroom risotto, you need: - 1 ½ cups Arborio rice - 1 onion, finely chopped - 2 cloves garlic, minced - 1 ½ cups mushrooms (mixed varieties like cremini and shiitake), sliced - 4 cups low-sodium vegetable broth - 1 cup heavy cream or coconut cream for a vegan option - ½ cup grated Parmesan cheese or nutritional yeast for a vegan option - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped for garnish

- Instant Pot Creamy Mushroom Risotto

If you're looking for a rich and creamy dish that's a breeze to whip up, try my Instant Pot Creamy Mushroom Risotto! This savory recipe combines Arborio rice with a medley of mushrooms and aromatic herbs, creating a deliciously smooth texture. Perfect for any meal, it's customizable and can easily be made vegan.
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Ingredients
  

1 ½ cups Arborio rice

1 onion, finely chopped

2 cloves garlic, minced

1 ½ cups mushrooms (mixed varieties like cremini and shiitake), sliced

4 cups vegetable broth (low-sodium)

1 cup heavy cream or coconut cream for a vegan option

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Set your Instant Pot to the 'Sauté' mode. Once hot, add the olive oil followed by the chopped onion. Sauté for about 3-4 minutes until the onion is translucent.

    Add the minced garlic and sliced mushrooms to the pot, cooking for an additional 5 minutes until the mushrooms have softened and released their moisture.

      Stir in the Arborio rice and let it toast for 1-2 minutes, stirring frequently to coat the rice with the oil and flavors from the pot.

        Pour in the vegetable broth and sprinkle the dried thyme over the top. Stir gently to combine and ensure no rice is sticking to the bottom of the pot.

          Close the lid securely, make sure the steam valve is in the sealing position, and set the Instant Pot to 'Manual' or 'Pressure Cook' for 6 minutes on high pressure.

            Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release of any remaining pressure.

              Carefully open the lid and stir in the heavy cream (or coconut cream) and grated Parmesan cheese (or nutritional yeast), mixing until everything is creamy and well combined. Season with salt and pepper to taste.

                Let the risotto rest for a few minutes for it to thicken slightly before serving.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                    - Presentation Tips: Serve the risotto in shallow bowls, garnished with freshly chopped parsley and an extra sprinkle of Parmesan cheese on top. A few slices of sautéed mushrooms can also be added for an elegant look!