Instant Pot Zucchini Mushroom Risotto
Instant pot zucchini mushroom risotto is the perfect summer rice dish. No lengthy standing behind the stove, no constant stirring and no over-heating in your kitchen!
Servings: 4
Calories: 324
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 onion , small, finely chopped
- 4 ounces button mushrooms , cleaned & quartered (220 grams)
- 3 garlic cloves , minced
- ¼ cup red wine
- 1 cup arborio rice , rinsed
- 1 teaspoon salt
- black pepper , a generous pinch
- 2 cups zucchini chunks (220 grams)
- 2 tablespoons worcestershire sauce
- 2 teaspoons dried oregano
- 1.5 cup vegetable broth
- parmesan cheese , see note 4
- unsalted butter , see note 5
- fresh chives , finely chopped (optional)
Recommended Products
Instructions
- Gather and prep all the ingredients.
- Turn on the instant pot and press the SAUTE button. Pour the oil inside the stainless steel pot and add chopped onion. Saute until translucent. Add mushrooms and garlic and stir constantly for about a minute. Add red wine and mix. Let it cook for a few minutes (2-3) so that the alcohol has time to evaporate. Turn off the pot.
- Add rice, salt, pepper, zucchini, Worcestershire sauce, oregano and vegetable broth. Mix well and cover with the lid.
- Lock the lid into its position and turn the steam release valve to SEALING. Cook on high pressure: press either MANUAL or PRESSURE COOKING button and set timer for 3 minutes. When the time is up, turn it off and release the pressure manually by turning the steam release valve to VENTING (see note 7).
- Stir in butter, Parmesan and fresh chives (if using) and serve!
Notes
- This recipe was tested and developed for a 6-quart/6-liter instant pot.
- The overall time does not include the time that the pot needs to come to pressure. Count with an extra 8-10 minutes.
- Extra virgin olive oil can be substituted with regular olive oil (or cooking olive oil).
- Parmesan - You can substitute it with Grana Padano or Pecorino Cheese.
- Butter - use real butter, not butter substitutes. You can use either salted or unsalted.
- Arborio rice is round (short-grain) rice used specifically for risotto. If you can’t buy it, try using short-grain rice. Alternatively, you can use paella rice or sushi rice too.
- Be careful when releasing the pressure and use an oven glove or kitchen towel to turn the valve to avoid burning.
- For more information and tips please read through the full post.
- You need to cut the zucchini into large chunks otherwise they will dissolve completely when pressure-cooked. If you prefer that your zucchini pieces have some bite to them, I recommend cooking them separately.
Nutrition Facts
Instant Pot Zucchini Mushroom Risotto
Amount per Serving
Calories
324
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Potassium
412
mg
12
%
Carbohydrates
48
g
16
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
312
IU
6
%
Vitamin C
15
mg
18
%
Calcium
35
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?I love hearing from you when you've made one of my recipes! Tag me on Instagram at @happyfoodstube or leave me a comment below.