Name: Instant Pot Mushroom Risotto
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 1 lb mushrooms, sliced; 1 yellow onion, diced; 2 cloves garlic, minced; 1½ cups arborio rice; ½ cup dry white wine, or more broth; 3½ cups chicken broth; ¾ cup grated parmesan; ½ cup frozen peas; 1 tsp dried thyme; salt to taste

No standing and stirring

Stovetop risotto wants you beside it, ladling broth and stirring for half an hour. This one cooks under pressure in 6 minutes and asks almost nothing of you. It is the weeknight version of a dish that usually saves itself for weekends.

The mushrooms still need your attention, though. Cook them in two rounds so they brown instead of steam, the same rule as searing meat. It takes a few extra minutes and it is where most of the flavour comes from.

Creamy without cream

There is no cream in this. The creamy part comes from one hard stir at the end, with the butter and parmesan going in while the rice is still steaming. The starch comes out of the rice and the whole thing goes loose and glossy.

Vent the pot as soon as the timer ends. Letting it sit makes the rice keep drinking broth, and it lands thick instead of flowing. Peas go in at the end too, just long enough to warm through and stay green.

Instant Pot Mushroom Risotto

No standing and stirring

Creamy without cream