Ingredients

• 0.25 cups unsalted butter
• 0.25 cups olive oil
• 3 cups diced mushrooms
• 1 cup chopped onion
• 1 sprig rosemary
• 1.5 cups Arborio rice
• 0.75 cups white wine
• 1 quart chicken or vegetable stock
• salt and ground black pepper to taste
• 0.5 cups grated Parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
2. 2 Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.
3. 3 Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
4. 4 Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. It will take time for pressure to build.
5. 5 Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.
6. 6 Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
7. 7 Serve hot and enjoy!

Nutrition per serving