Instant Pot Mushroom Risotto
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Truly the EASIEST no-fuss risotto! Amazingly rich + creamy, loaded with mushrooms, spinach, peas and Parmesan!
Guys, this is a game-changer. I love risotto just as much as the next person but ain’t nobody got time to stir, add broth until completely absorbed, stir, add broth until completely absorbed again, etc. etc.
That’s when your IP comes to play here. Now you can make better-than-restaurant-quality risotto right in your pressure cooker. And believe me when I say that this is unbelievably easy.
There’s no stirring, no babysitting, no fuss of any kind. None at all. All you really need to do is saute your cremini mushrooms, add in your arborio rice and chicken broth, and seal the lid.
The consistency is absolutely PERFECT. And it’s not a cheater risotto. No, this is real risotto but with zero effort. Once it’s done, stir in your spinach, peas and freshly grated Parmesan. ALL the good stuff.
TOOLS FOR THIS RECIPE
WHAT MUSHROOMS ARE BEST HERE?
Cremini, baby bella, chanterelles, shiitake or oyster mushrooms are all great options. You can use an assortment or just one variety.
CAN I USE FRESH HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Instant Pot Mushroom Risotto
Ingredients
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chicken broth
- 1 cup arborio rice
- ¼ teaspoon dried thyme
- 2 cups baby spinach
- ¾ cup frozen peas, thawed
- ¼ cup freshly grated Parmesan
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
- Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
- Serve immediately.
Did you make this recipe?
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This was amazing. Followed the recipe but left out peas and added a splash of white wine at the end. Definite keeper. Looking forward to serving this to guests.
Delicious
Delicious! And very easy – I bought chopped onion and sliced mushrooms, so there was hardly any prep. I used arugula instead of spinach. I didn’t add the extra butter at the end and it was still creamy.
Just made this recipe for supper. I did add some wine, chopped ha, frozen spinach instead of fresh and used an electric pressure cooker. My husband was impressed and said to definitely keep the recipe so I can make it again.
I love your recipies. But I need to know total calories in each of your recipes.
I am on strict total calories count diet but can oblidge a lot of your recipes.
Please help me here.
Thanks Sandy
There are a number of online nutritional calculators available online where you can find out the calories and other nutritional information yourself. Just enter in the ingredients. 🙂
I do not have an Instapot but would like to make this recipe. Are there any adjustments to any of the measurement that I need to make if doing on top of the stove? Thanks
Can the published recipe be made in a 3 qt instant pot or would I have to halve the original recipe to prevent overflow?
Love the mushroom risotto. Can recipe be doubled ?
Easiest Risotto Ever! So tasty, too!
Just made this recipe. I’m not a big fan of spinach so I upped the peas to a full cup. All I had were sad button mushrooms but I tossed them in and persevered. Even with those changes, it was FANTASTIC! So delicious and easy! Thank you!
Wow! I never leave comments for recipes, but this one is so good that I HAD to.
Finalllyyyy a good IP risotto recipe! Cook time was a breeze and the final consistency was fantastic. I want to give a full 5 stars, but I do think the amount of garlic and parmesan cheese should be doubled, or even tripled for best flavor. Also could use a splash of dry white wine for a little acidity. After making these changes the 2nd time around, I was very pleased with the results 🙂
Great recipe. But the rice was overcooked. A risotto should be a little tender as you serve it. I used a Instanpot and set it for 5 min. Could I have a setting wrong?
This is a foolproof risotto and has become a staple in my rotation. It never fails to impress dinner guests and it really goes well any main meat dish. I just tried putting in some fried pancetta before I pressure cooked it and it was a wonderful change up. Just try the recipe as written and you won’t be disappointed. Thank you so much for sharing this recipe.
Absolutely perfect every time!!!
I haven’t made this yet, but am thinking about adding pancetta. Any recommendations as to when to add the pancetta: while sautéing or after along with spinach, peas and Parmesan?
I just did this and it was delicious! This is my go to risotto recipe, but I had some pancetta in the fridge and I wanted a change. I fried the cubed pancetta first with the butter and when it was browned, I removed it to a bowl. I then proceeded to saute the onions and garlic and followed the rest of the steps in the recipe. I added back the fried pancetta just before putting the lid on the pot and starting the pressure cooking process. After it was cooked, I added the rest of the butter, the spinach and the cheese. The pancetta flavor was throughout the risotto but it wasn’t overpowering. It was a great main dinner dish for me. I’ll do it again in the future.
Saute the pancetta first and then remove it to a bowl. Proceed with the rest of the recipe and add the sauteed pancetta back into the pot just before you put the lid on and begin the pressure cooking. It’s a great change up and the pancetta subtly flavors the risotto. I loved the change.
Great recipe! I too, (like Bennett) prefer a more traditional recipe so I used white wine to deglaze & the extra step of sauteing the rice prior to putting the stock, remaining ingredients and lid on to pressure cook. It makes a difference. I just used about 1/4 cup less stock. On another note, I enjoyed this flavor profile however, the peas make this dish a little “brighter” than I prefer for a fall dish so next time I will omit the peas & add more mushrooms. I will most definitely include asparagus with this dish…either within or as a side roasted as noted by another review. I will revisit the peas in spring time! Buon appetito!
Absolutely perfect
So easy. So good. Thank you.
Making this tomorrow for the third time. Wife loves it. Doesn’t love spinach, does love peas. Omit the former, pile in the latter. Happy wife – happy life. Thanks.
This turned out amazing. I’m too impatient to stand over a stove for so long so the fact you cracked the code and got it to work in the Instant Pot is so great!
Made it for the first time today. Absolutely amazing and versatile. Risotto has challenged me over the years and this recipe makes it consistent. Thank you! RD
Very delicious and oh so easy compared to doing the on the stove way.
Excellent, easy recipe! Love it and come back to it again and again!
This was so delicious! I love risotto, but as a mom of littles, I don’t have much time to cook. This came out perfectly and was even husband approved! I was out of chicken broth so I used Better Than Bouillon and it worked great.
Prepared this today for the first time:wife and I both loved it.Have enough Arborio rice on hand for about three more batches. Every bit as easy as claimed. Only thing I did differently was deglaze the pot with a bit of white wine after onions and garlic were sauteed. Definitely a 5-star result. Thanks.
Can o double this recipe
I made it exactly as in the recipe. Amazingly tasty! Quick and easy! I will make this again.
One of the highest reward for effort recipes I have at my disposal thanks to you…..!!
This is probably my most used Instant Pot recipe.
I have wowed a high level restaurant chef with this….and a multi-generational family favourite too 🙂
Does this recipe yield 6 main dish servings or 6 side dish servings?
6 entree-sized servings. Although quite filling.
This is the easiest and best risotto we’ve ever had. My entire family loves it!
Did it with first time using my instant pot and making risotto
Very easy and very good!
Love this. I make it at least twice a month. It also makes great leftovers for work the next day.
This is fail proof!! We have made it so many times and folks can’t believe its an instant pot recipe! Thank you
Made this tonight and it’s only the fourth time I’d used my new Instantpot. Really happy with how it turned out, thank you. I did add some lemon juice along with the parmesan etc at the end and it was great.
Excellent recipe ! Was super easy. I had some leftover grilled shrimp that I added to it. You can easily eat it as is or add some sort of protein.
Thanks for such a delicious and easy to do recipe for risotto! Tonight I could finally make use of the bag of risotto that had been sitting in my pantry for ages! I used a mix of different mushrooms and added celery and ham too, because I didn’t have spinach and enough mushrooms. It was delicious and the technique is so versatile for whichever ingredients you have on hand.
BTW I do not have an Instapot and just used my pressure cooker. Worked beautifully too.
So amazingly simple even I could do it. I’ve made this recipe several times and I serve it with roasted asparagus and each time it’s absolutely perfect. Tonight I’m doubling the stock and rice and suddenly don’t know if I have to also lengthen the cook time — we will see!
Sooooo simple & sooooo good. I used vegetable stock and dbl’d the mushrooms with no peas or spinach and it was esquisite. A definate recipe to do over and over again. Yummmm!
Fantastic recipe. I’ve used it countless times. My modifications are… double the garlic and parm, at least!
Delicious!!! I’ve never tried to make risotto before in any way, but this looked good, and was dang good!!! Super simple to make. Didn’t have crimini mushrooms, so just used your run of the mill sliced mushrooms from the produce section.
This is one of my absolute favorite and go-to recipes. I make this almost weekly! It’s so easy to make and it really makes a delicious risotto without any burning (something other instapot rice recipes sometimes struggle with)! I do always add a side of protein and salmon is my favorite to have with this dish. Also my partner is mildly allergic to mushrooms, so I sautee those in a separate pan and add just to my portion after cooking and it’s just as good. If you haven’t yet, do yourself a favor and try this recipe!
Delicioso! Made some mods to up the veggies and lower the calories. I didn’t use water and instead used just a bit of water. I also added a minced celery and upped the spinach. It was really delightful and will definitely make again.
I appreciate the guidance on timings for the Instant Pot, which I found to be spot on, though never actually made this as written, as it leaves out a few key steps, IMHO. I modified, mostly by adding the rice after step 2 and cooking it (still on saute) for around 5 minutes (like a traditional preparation, till the rice starts to change color/begins to cook), then adding wine (I used half as much as the rice, probably could have used even more) to deglaze the bottom of the pot, cooking for a couple of minutes to let the alcohol cook off and most of the volume go down. Then continue mostly as written from step 3. I skipped the spinach and upped the peas to keep it a bit simpler, and while I didn’t measure, the chunk of Parm I grated in was certainly more than the stated 1/4 cup. I garnished with some more Parm at the table. One other note — if you aren’t serving immediately and leave it on keep warm it’ll likely tighten up beyond where you want it, just add some more warmed stock till it gets to the consistency you prefer.
You are not kidding! Six minutes, and it ready to serve. Excellent recipe. Will definitely make again to impress family and, friends.
So easy and so delicious! This is in my regular rotation (I’d say I make it at least once a month).
The only modifications I make to this are: more cheese! I use 1/2 cup to 3/4 cup, depending on my mood. I also use garlic powder (usually about a tablespoon) instead of fresh because…well..lazy.
Regardless, everyone I make this for remarks that it is “restaurant quality”. I also feel great about all the veggies/fiber in this recipe. If you want to impress anyone you have over, make it for them! Or make it often for yourself and eat it for a few days like I do. 🙂
This is an amazing recipe. I tweaked it a little bit as it needed some acidity. I add 1/4 cup of white wine before adding the stock and roasted the rice with that for 30 seconds.
And along with peas I add a squeeze of lemon. That just elevated the taste to the next level.
Wow, it truly is damn delicious!
Thank you SO much!
(I used regular button mushrooms because my store didn’t have cremini – it did not disappoint!)
Hahahaha! I accidentally used orzo (pasta) but it still came out pretty darn yummy! I also increased the recipe by half as I was making it for 10 people! WE dubbed it ORZOTTO!
One question about making this for company. Can I do the recipe up to adding peas etc at the end, release the steam and keep it on warm until I am ready to serve dinner? Or is it better to just serve it immediately after cooking?
It’ll probably tighten up even on the keep warm setting, but it’s not a major problem. When you’re ready to finish and serve, just nuke some more stock and mix that in before or even after you add the cheese, using as much as you like till it gets to the consistency you want.
So happy I discovered your recipe. I’ve made it twice in the last two weeks and both times it was perfect. Thanks so much!
I added celery to to saute mix, omitted spinach and parmesan. I thought those ingredients might make the texture too soft.
Made this tonight. I did use a little over a half cup of white wine for some of the chicken broth. I omitted the peas. Was absolutely delicious. This recipe is a keeper. My friend also loved this recipe.
It was as good as the chef spouses. My question is, Can you double/triple the recipe and it will still come out as scrumptious?
This is yummy! I didnt think the rice would be cooked, but it was and it was all creamy! I also juiced 1/2 of a lemon
Delicious and easy!
Can you double or triple this recipe (2- 3 cups of rice) and maintain the cooking time of 6 minutes in the instant pot?
Hi! Can I double or triple the recipe and still maintain the 6 mins in the instant pot?
I always double it and I cook for 8 minutes.
thank you! this is very helpful 🙂
Wow – you are correct! this is delicious and easy! I read some of the reviews and followed some suggested modifications: a large shallot for the onion and 1/3 white wine with the broth reduced accordingly. I also put the rice in before adding the liquid to allow it to get coated with the butter, then I added the white wine to deglaze and then all the rest as the recipe suggests. This will become a staple dish. Thank you!
Delicious and so quick and easy! I had everything on hand but the spinach, chopped the mushrooms finer and added 1/4 cup more chicken broth as I hadn’t used that brand of arborio rice before. Turned out creamy and with the high price of premium quality rice lately, making risotto is a cost effective option. Will definitely try it with spinach next time.
Thanks for sharing and I am a fan of your recipes!
I like this recipe better than the risottos I have made on the stove top and it is so much easier. I love a mushroom risotto but have also tried the general recipe with a chicken and asparagus risotto and once when I just wanted a simple risotto as a side.
Thank you for sharing this with us all.
Can I add fresh seamed asparagus and omit the peas?
I have done this and it came out really well. Cook the asparagus separately and add just toward the end.
I’ve made this several times! Easy to put your own spin on it. A classic staple recipe and so easy in the IP.
Simply delicious. I will never slave over a pot of risotto again. It is so easy to make and as tasty as a restaurant’s, possibly the best risotto I have ever made.
If I had to change anything it would be to add a little more stock as I like a “wetter” kind of risotto, but that’s just my personal taste. I served it with roast chicken and a garden salad. YUM!
Now I have fallen in love with you too! Living alone I only want to cook fast fresh food. This is wonderful! I sautéed some diced prosciutto in the final tablespoon of butter and added at the end… oh my!
Delish! Easy to make and a favorite at our house. So.etimes I’ve added spinach at the very end, just wilted in, or asparagus that I blanch and at at the very end. Don’t pressure cook spinach or asparagus because they will be total mush. I also declare the pan with wine for a depth of flavor.
This recipe tasted amazing and was so quick to prepare. Thanks so much!
Never made risotto, but this was delicious and crazy easy. Didn’t have spinach, but it was great even without it.
Will absolutely be making this every week!
I make this on a weekly basis. My husband loves mushrooms and looks forward to this dish every Wednesday. I use one large shallot and 1/3 cup of white wine. Those are the only changes I make and it comes out perfectly every time. The depth of flavor is insane for such a quick process. I’ll never make risotto on the stove again!
This is amazing, and so easy to make. I shared this recipe with a friend, and she had the same reaction. I’m making it again tonight!!
Excellent, and fast. We substituted kale for spinach, and served with poached eggs, delicious!
Never felt confident enough to make risotto due to some unfortunate past disasters with simple rice, but with my Instant Pot I finally found this recipe and read through the reviews. Loved the small tweaks everybody shared and followed a few based on my personal preference.
You guys were right! It turned out fantastic. From textures and flavors, to how easy it was, this recipe is a new staple in my home.
Easy and yummy. My picky husband said I can make this anytime. Thx!
This is perfect! Thank you so much for this recipe! I’m so happy to find one that allows me to make PERFECT risotto without having to spend so much time on it.
I am so glad I found this recipe. I love risotto but I used to dread coming back from work and stirring for 45 minutes. So I would never make it. This was really delicious. I did put a little bit more cheese and deglazed with white wine. Thank you!
Delish! It really does work! I deglazed with a bit of white wine and added twice as much parmesan. Also sautéed mushrooms first, then took out and stirred back in at the end. I think the texture is better that way and it still had a ton of mushroom flavor from all being done in the same pot. This is gonna be my go to!
Great Recipe. Subbed Kale for spinach and added 1 minute to cook time. But absolutely fool proof.
So quick, easy, and delicious!!! I forgot to thaw out my peas 1st, but didn’t mind the extra crunch haha.
This recipe will definitely be on my regular rotation, yum!
I love this recipe. I have recently acquired some dried mushrooms. How might you change the recipe to use these?
I have used dried mushrooms in risotto to give more mushroom flavor IN ADDITION to fresh mushrooms. What I did, was pulverize the dried mushrooms in my food processor, to make a powder. I add it to the risotto along with the sautéed fresh mushrooms, and it intensifies the mushroom flavor.
I’ve made this a few times now! So easy. I reduced the cooking time to 5 minutes so the rice is more al dente and add a drizzle of truffle oil.
I have made this recipe countless times, and consider it to be a “go to” when looking to impress foodies/lucky dinner guests. As written, it is literally risotto perfection, but I usually up the cooking time to 8 minutes to suite our own particular tastes. Even without the spinach and peas, it is quite delectable…but, it is definitely worth the time to add those ingredients if one is able to do so.
Thank you SO MUCH for posting this.
We have made this so many times and love it! I usually double the parm and sometimes swap out the peas and spinach for asparagus.
So delicious! Great recipe 🙂
My first ever risotto in my brand new instant pot. I didn’t know what to expect, but it was absolutely delicious, thank you! ( I didn’t have any spinach and used garlic and herb broth)
Know what else would be a game changer? A “jump to recipe button” . Great recipe though
It’s amazing to me, with comments such as yours, that people still put in the time & effort to share fantastic recipes on various internet sites/blogs.
With a “thank you” such as this, I can only imagine what a pleasure you must be to those around you….♂️
Very easy, and so yummy!! SO is a happy camper. Risotto is one of his favorite things, and now he can have it much more frequently.
Like others, I put the arborio in after the butter, onion and garlic to coat the grains. Then, mushrooms 1/2 c white wine and 1-1/2 c broth. Didn’t have spinach or peas. Next time. It was still darn good eating! Thanks for making risotto accessible to the average home cook.
This is SO GOOD! I was skeptical but willing to give it a try even though I know how to stir and stir and stir to make an excellent risotto. And then I wondered if it would reheat well enough for the next day lunch. This did not disappoint! I added some shredded chicken for the lunch with a splash of chicken stock to reheat in the cafeteria microwave and it was wonderful!
Arborio rice wasn’t available at either grocery store today, so I made this with our regular short grain brown rice. We also doubled the recipe, and subbed kale and veg broth. Followed recipe otherwise, but cooked for 23 minutes instead of 6, them did quick release. Rice was perfect – al dente but still soft and creamy. Kids approved too! Saving to make again.
It’s really, really delicious. I’ve never tried cooking risotto because it’s always seemed so daunting. This is awesome!
Could left overs be frozen and reheated? I’m not a skilled cook… this may sound silly but, I’d really love to freeze as individual meals if possible
Did you end up freezing some? I would also like to freeze the extra for later meals.
Yummy! This is my go-to risotto recipe now. Have made it a few times. First time, as is, and it was delicious. The next times, I made it with vegetable stock/broth instead of chicken, so I added more herbs to ramp up the flavor (more thyme, more garlic and added parsley). I also added asparagus, chopped in very small slices. When I’ve doubled the recipe, I left the time at 6 minutes because I prefer the risotto less mushy (I add a bit of warm cream – 1/4 to 1/3- at the end when I add the parmesan and peas, it gives it a moister consistency while keeping the rice more “al dente”). When I’m not trying to feed our vegetarian, I add crumbled bacon.
My first time making risotto in the IP. I did start with some pancetta and omitted the peas but otherwise followed the recipe. The best risotto I have ever eaten.
Great recipe–excellent tasting and took very little time!
I also used 1.5 cups chicken broth and .5 cup white wine.
I never leave reviews but this recipe is amazing! So simple but feels fancy, my husband loved it.
Absolutely fantastic, even when converted to vegan. Was concerned it would lack flavor without using white wine and subbed nutritional yeast for the parm. Great texture and flavor. Will NEVER spend 45 minutes making risotto over a stove again!
This is absolutely delicious. My bf who is very picky about making his own called this one “fabulous”
Game. Changer. I love risotto and now I don’t have to slave over the stovetop for an hour to get the right consistency, and it’s so easy to add what you like! Saved forever. Thank you!!
This was the second time I used my insta pot and this recipe is definitely easy and tasty! The insta pot has been intimidating but this recipe has given me confidence – thank you.
Based on the comments, I added a splash of white wine and didn’t have peas, so omitted them. I also used vegetable broth instead of chicken and it came out perfect! I’m looking forward to making it again.
Thank you!
Tasty risotto and so easy. I would love to attempt this recipe on other types of mushrooms because I like to forage. I think it would highlight beautiful chanterelles well.
I have made risotto for decades. I was vert skeptical of this recipe. It worked like a charm. I have made multiple riffs on this. Whole Foods frozen mushroom mix creates a great mushroom broth when it defrosts. Better than chicken stock for the liquid.
I love this idea! I wanted to figure out how to make this for veg friends but really don’t like the flavor of most vegetable broths.
Wow! I can’t believe how quickly this came together and how tasty it was. Subbed a little white wine for some of the broth and the flavor was fantastic. Great recipe!
I’ve made this recipe at least a dozen times and it comes out perfect every time. I add a little white wine when cooking but otherwise follow the recipe. It’s a regular go to recipe for me which is quick to make any day of the week.
This is a really good recipe. I have tried other pressure cooker risotto recipes and they didn’t come out really good. This one was perfect. I didn’t have chicken stock, so I had to use that goya powdered chicken bouillon stuff. Also, I didn’t have fresh parm reg, so I had to use store bought, already grated parm. No problem…the end result was really nice. I’ll definitely make this one again. Thanks Chungah!
All I can do is repeat what everyone else has said. Easy, delicious…sure to please. I use a bit less butter and add a splash of white wine.
YUM!
first review ever left online but really a very simple and delicious recipe – highly recommend. very easy and perfect every time.
The best! I have shared this with countless friends. It’s a favorite of everyone and SO EASY.
This recipe is excellent but only for 2 persons. I made it successfully in my 3quart IP.
Im writing this just so I can convince anyone that loves risotto but has never been brave to cook it to DO IT!!! I think it’s the best thing I ever cooked, the flavor was better than some restaurants. I also cooked some scallops and topped the risotto with them
Love, love, love! My mom had never had risotto before & now she is a convert. This is our go to when we do scallops. Made for my niece who hates mushrooms and she Loved it. Now I’m making for her going away to college dinner & need to double. Help! I know how to double measurements, but not sure on time. It needs to be the same as original recipe for the other family members coming who don’t like mushrooms either. (Lol, who doesn’t like mushrooms?!) TY!
Amazing texture of the individual rice grains and overall creaminess of the risotto.
Thanks so much for sharing this recipe – never thought I’d be able to cook risotto at home, let alone as tasty as this.
I’ve used this recipe several times and every time it has been a success.
It’s so easy to make but still is one of my go to dishes to impress my friends.
Thank you so much!
I had given up on making my own risotto due to the time needed, but guys, this recipe is a GAME CHANGER! So damn delicious, EASY, and easily adaptable to add/remove items you don’t care for (ie: I didn’t add the mushrooms and added a little extra parmesan cheese, because who doesn’t love more cheese?!) People, make this in your instantpot. You will not be disappointed.
Delicious and very easy to make
WOW delicious!!
I absolutely LOVE this recipe – have shared it nearly as many times as I’ve made it (and that’s a ton) … I leave out the spinach, add more peas and cheese to make up for it and my entire family loves it. I’ve made it with Shrimp, served it with chicken and beef as well as on it’s own as the main entree. I have to double and triple the batch because everyone wants leftovers and if I don’t do that, we don’t have any! lol Thank you for a great recipe!!
when you double this, do you have to change the cook time? We always want leftovers too…and hardly ever have any!
This is an excellent recipe and will definitely be making it again. Love that I am able to use my pressure cooker.
Easy and delicious! We have this quite a bit, sometimes I leave out the peas and spinach, but it turns out great too! Thanks!
I will never make risotto any other way! This was exactly as delicious and easy as you said!
This was very good, my not so much of a risotto fan hubby loved it too. I’ll definitely make this again.
This is exactly what the blog title says- DAMN DELICIOUS! I just got an instant pot and this has been my favorite recipe so far. I used whatever white rice I had on hand instead of arborio and it still turned out great. I also took one commenters suggestion to do 1/2 c white wine with 1.5 c chicken broth and it was delish. I have to disagree with the reviewers that said it was bland- if it’s bland you might not be adding enough salt and pepper mine turned out flavorful and delicious! Thank you for giving me more confidence in my instant pot purchase this meal was a real winner.
I agree – so easy and delicious! I too added the wine to the chicken broth – my frozen peas were not up to par so I put in some fresh (frozen) mixed vegetables (why not?) Not completely classic but unbelievably favorable. Risotto all the way! And by the way, I did this in my mini (3-qt. pot). No changes to amounts or time.
Delicious! I’ve made several times now. How do I double the recipe in my 6 qt IP???
I recommend this recipe highly. I’ve made this dozens of times and it is literally “no fail”. And delicious. Quick and easy.
I substituted a 1/2 cup of white wine so only used 1 1/2 cups of chicken broth this was excellent will make again.
Absolutely loved it. I don’t normally make risotto, but decided to try your recipe. Very quick and easy, and delicious. Pan to make for the in-laws when they come over for next dinner. Thank you !!
This is my favorite go-to recipe for when I am working from home it’s so quick and easy! 10/10 recommend and will continue to eat this weekly!
One of my all time favorite dishes! I always make in my 8 qt. and it comes out perfect.
Thank you for your comment – I have an 8 quart and was wondering if it would work!
I bought my first instant pot in November, and this was the second recipe I made. I’ve made it at least a dozen times since. I love risotto but not the work. This is as good as any I’ve had in a restaurant or made myself the hard way. Thank you very much for the time spent perfecting it so that people like me just land on your website and can just do it!
I want to make this. Could you give me a measurement for salt and pepper? I am not a great cook and go strictly by the recipe. When it says to taste I am lost. Please help! I like really seasoned food so no need to skimp.
I’d say start with 1/4 teaspoon of each and go from there. You can always season it on the plate too!
Can I substitute Asparagus for the peas and spinach? When would I add that in?
My cousin/roomie and I have made so many of your recipes but this might just be our new favorite! As soon as I started smelling the sauteed the mushrooms in the InstantPot, I knew it was going to be epic. Super simple recipe, minimal dishes to wash and a restaurant quality meal–what else can one ask for?!?
Damn Delicious indeed!
Any of your risotto recipes are yum and easy to do. Thank you.
Made in my 8 quart exactly per recipe. It was delicious; everyone loved it!
First time I ever made risotto it is very good. I have a 8 at. IP one of your reviews had a 8 at and they said they used 1.5 cups rice and 3 cups stock. It turned out great. I had 8 oz. Of portabella and 2 pkg. Of 3.5 other mushrooms forgot their name, the ones the stems are tough and tops are thin. Sorry first time I bought them. Didn’t have spinach or peas. I will make it again,so easy. Thank you for your hard work. Jeannine
Have made this 2x in the last 3 weeks. Seems fancy but it’s so easy! My two year old loves it too.
Can I make this in an 8-quart pot? Or do I have to adjust?
With so many good reviews on this, I thought “why not?”. My first risotto attempt on the stovetop went badly. And I thought this recipe in an instant pot would be too good to be true.
Let me tell you, right after the quick release I tasted it and it was SO GOOD. I told my boyfriend to come taste it because I was so surprised and felt like I didn’t even need to add anything more to it! I did eventually add the peas, spinach, and parmesan and this recipe is just so good. I’m elated that this worked in the instant pot, and it’s so good as-is! Needed no tweaking. Will definitely save and come back to this recipe!! Wish I could add a picture haha
Pretty good … delicious… and comes together quickly. I will definitely make this again!
Nothing to write home about, ’twas a bit flavorless in my opinion.
This is one of my very favourite IP recipient! Turns out perfect every single time, even the pickiest eaters in my home ask for seconds.. and then we run out! If I wanted to double (or even triple) this recipe in my 8qt IP, how would I adjust the ingredients and cook time?
Thank you for another excellent recipe!
Made it exactly per the recipe. It was fabulous. Entire family enjoyed it.
Thanks for the great recipe!
I love risotto, and this recipe is so easy and delicious. I come back to it all the time! If you’re reading reviews right now trying to decide if you should make this recipe, here’s your sign: do it!
I, too, love risotto, but hate the stovetop process. I have made this recipe several times and it comes out perfectly every time. This is the recipe that caused me to fall in love with my instant pot. Now, I look for all your instant pot recipes. You haven’t steered me wrong yet. Thanks for a great site!
This was so easy and so delicious! Used white mushrooms as I couldn’t find the others. It was fantastic!
How do I double this recipe in my 6 quart instant pot? Do I adjust the liquid and time?
This was amazing. Before I added the liquid, I toasted the rice in the instant pot like you do when you cook it on the stovetop. I also substituted some of the broth for white wine. I served it with the Brown Butter Scallops for NYE and it was a hit! Thanks for all your amazing recipes. You’re my “go to” every time I want to make something tasty and quick!
I deglazed the pan with about 1/3 cup dry white wine and used 1-2/3 cup broth, delicious.
How would I cook this if I didn’t have an instant pot? Thank you I absolutely love your recipes, Terri
It takes ALOT longer when you make it without the IP. You have to stand at the stove for a while. Still delicious but time consuming.
Stove top risotto can be done without all the stirring, but you must have a good solid pot with a well fitting lid so nothing escapes. Try the same instructions as for IP. I like to put the rice in after onions and mushrooms to toast it a bit, then deglaze with white wine (adjust liquid accordingly). Your stock should not be cold. Lid it and cook for 15 minutes, low simmer, and don’t lift that lid. Turn it off and let it rest 4-5 minutes before serving. It won’t be as hot as the Instapot, so sauté your peas and spinach in the butter to wilt, and then add. Don’t scrimp on the pecorino of parmesan.
Quick and easy and the result is always fantastic! A family favorite that I’m happy to make because it so quick.
I made this for the first time tonight and it was a great hit!
First time making risotto at all, much less in the insta pot!! Left out the spinach. This was freakin’ great! What I would do as a personal preference next time, is cut the peas in half, and add a cup of parmesan, and still leave out the spinach. But it’s crazy how quick this was. Family loved it!
So good! Easily made vegan too and still so yummy. Thank you
Best mushroom risotto I’ve EVER had!!!♥️♥️♥️
We have been plant based for several years. I added Celery and Worcestershire sauce to this recipe . This is our new favorite recipe. My husband and I ate so much, only because we loved it!
I will definitely be making this again. So easy and so good. Thank you for the idea!
So quick and easy, and SO delicious! Wow. I doubled the recipe when I made it yesterday, and it’s already almost gone.
Just made this and its not only the easiest risotto i ever made but also the best. We couldn’t stop eating
The ultimate comfort food! I can’t believe how delicious and creamy this is, considering how quickly it cooks up. I made it with vegan butter and parmesan. This recipe is definitely going into our fall/winter meal rotation. Thanks Chungah!
My only regret is that I saw this recipe months ago and only made it tonight! As a risotto traditionalist, I was skeptical. But it was super easy, creamy, and so tasty. Can’t wait to pull this out for dinner parties. Thanks for sharing!
Excellent recipe!
My first IP meal. I gave up peas for lent and never went back. Sautéed chopped pecans with onions and garlic. Added 1/3 cup rough chopped dried cherries. 2 cups frozen spinach. The wife thinks I’m a genius.
Great recipe! This comfort dish is on regular rotation at our place. Thank you 🙂
I love risotto, but hate making it. This came out perfectly, new staple for our house! I have printed out about 20 recipes from your site over the past few days, I have high hopes for all of them, thank you!
Looks delish……just got my instant pot. What would the cooking time be using brown short grain rice.
Can you use white mushrooms instead?
I’ve made this recipe at least a dozen times. It’s fantastic and made it into my regular rotation as soon as I tasted it.
For those who are curious, I always double it (including double liquid) and it cooks perfectly in 8 minutes. I left out the butter the last few times I made it, and while I did miss it a little bit, it was still fantastic! I also use a homemade vegan Parmesan.
Thank you Mandy – just the review I was looking for. Made double in 8 minutes and it was perfect!!
Thank you! I had doubled the recipe for the first time and was wondering how long I should set the timer for. This is my favourite recipe! I have made this so often and each time it comes out perfectly. My 6 year-old son loves it! Thank you so much.
Be careful to use *white* arborio rice in this recipe. All I could find at the store was brown arborio, but I figured with a little more cook time, it would all be okay. It wasn’t. 25 minutes managed to force enough of the moisture into the rice, but even then the rice had a chewiness that suggested it was not completely cooked, and we certainly didn’t get that creamy risotto texture. What a huge disappointment.
I have made this recipe a hand full of times & let me tell you…DAMN DELICIOUS every single time. Thank you so much for this recipe! It hasn’t failed me once.
How do I double this recipe in my 6 quart instant pot? Do I adjust the liquid and time?
A really great instant pot risotto recipe. I cooked mine for 7 minutes and rice was perfect. Other than that, I made as directed and came out great!
Love this recipe, and I have tried many because I love Mushroom Risotto! This one is so easy, but also very flavorful, I left out the 2nd two tablespoons of butter, saving 22 grams of Fat . . . it was still rich and creamy and I did not miss the butter. I also used Swiss Chard instead of Spinach, because that is what I had on hand. Instead of just allowing it to wilt like the recipe, I turned on the Pressure cooker for about 1 minute longer with the Chard and Peas in and stirred in the cheese after taking the lid off. It turned out perfect, and the Chard stems added some color and crunch
Really simple but tasty and very quick. After the 6 minutes in my Instant Pot Duo the rice was not quite cooked (very nearly, tho). I gave it another 2 minutes, and the rice had started to stick, so I think for my instant pot that 7 minutes instead of 6 would be perfect. I soaked some dried porcini and added them after sauteeing the fresh mushrooms, then combined the porcini mushroom water with vegetable stock instead of the chicken stock for a vegetarian version.
This was Damn delicious! I’ve made risotto so many times on the stove – well like 5 times and that’s 5 too many, now that I can make it in the IP! Perfect recipes here. We did chair asparagus instead of peas but that was my 6 y/o selection so we did those on the stovetop and added at the end but otherwise followed the recipe to the letter and it came out delicious. I’m going to make this again for sure.
We’ve made this recipe three times and each time it comes out perfect! It is delicious with wonderful flavors of rice, mushrooms, spinach and parmesan cheese. I agree that it beats most restaurant risottos I’ve had.
So delicious. My instant pot steamed a lot and I had rice sticking to the bottom. Next time I’m going to remove the mushrooms and onions to return to the pot after the rice cooks. Love it.
Delicious, no fail recipe! Made a MILLION times and it turns out every time. How can I make this a freezer meal?
The rice was not done whatsoever at 6 minutes. It took closer to 10 minutes. But once we cooked it longer, it was delicious and easy compared to the pan version. I did not add spinach and I used white mushrooms. We will make it again, knowing that for us anyway, it’ll take 10 minutes, not 6.
Works wonderfully! I did make some alterations because I know how I like my risotto (with chicken, using more thyme and subbing 100ml of the stock for white wine) but I followed the quantities and method from this recipe as a guideline and it worked very well. I did need a little bit of extra time afterwards but no more than a minute or two on top of what the recipe suggests, and it came out the perfect texture. I haven’t managed to get it so nice without the IP and this is SO much easier, no more babying risotto!
Amazing! I’ve been making risotto my whole life. This may have been as good as any and it took about 15 minutes.
Excellent 1st time out…. and that’s saying something since I encountered problems along the way (of my own doing). 1st I don’t have an instapot but a power pressure cooker XL. Was going to double the recipe … then realized I had no onions , I substituted minced onion. After doubling everything, I found I only had 2 cups of chicken broth left… so everything is now doubled but the rice and chicken broth. Last but not least … I forgot the peas. In the end… it was excellent and the kids loved it!
Could you use canned mushrooms for this? It’s all I’ve got at the moment
Yes you can. I made the risotto with dried fungi porcini that was soaked in hot water, it turned out great.also I used the soak water of the mushroom because that is very tasty and added chicken broth up to 2 cups of liquid in total. 6 minutes cooking time HP was enough for soft and creamy rice.
So easy and SO GOOD! I used short grain white rice because that was what I had on hand and it worked pretty well. Added a splash of white wine and cooked off the alcohol a bit before adding the chicken broth. I liked how the acidity from the wine complemented the richness of the cheese and butter. I also substituted baby bellas because I had some left in the fridge. My boyfriend loved it too; I told him that every single dish he loves comes straight from your site! Thank you for another awesome recipe!
Amazing and easy recipe!
Just made this tonight and blown away how easy and fast it was! Probably everything took about 30mins. Compared to 1.5hrs previously to make risotto.
I’m so glad I invested in an instant pot for this reason, 6 mins risotto
I used boiling water with my chicken stock to help reach the pressure faster.
I used extra mature cheese instead of parmesan as didnt had any on hand.
Used try basil instead of thyme.
All the changes made, still tasted amazing!
Going to be able to make risotto more often now 😀
Wil try add some shredded chicken or other veg to it.
Best recipe, thank you for sharing! XOXO
Yummy, most delicious, easy way to make a wonderful mushroom, spinach risotto….. I do suggest cutting the stems from the spinach, as they get a little stingy, and I added more parmesan to mine, as I’m a big cheese lover! Having leftovers for lunch! Thank you!
Excellent recipe! Made this a few times exactly as is and other times I subbed what I had on hand.Thank you for posting a yummy and adaptable go to recipe that me and my family love.
Perfect recipe exactly as-is! I make variations of it almost every week. Ive also doubled the ingredients and added 3 minutes to the cook time.
I have also changed it up with half chicken broth half dry white wine. Another time with more spinach but no peas. And a third time with 2tbsp bacon grease and 2tbsp butter.
Making it tonight with the 2 each butter and bacon grease and double spinach no peas.
Thanks for a great recipe for EASY risotto. This alone made the IP purchase worthwhile!!
This was awesome! I would have never thought that risotto can be so simple! I did cut back on some of the butter, omitted peas, but doubled the mushrooms. Excellent effortless meal 🙂
This rissoto was absolutely delicious – I was so impressed with myself, haha! I had to take a picture and send it to people to make them jealous! I added dried (soaked according to instructions) porchini mushrooms, the result was honestly delicious! Yum!
I come back to this recipe so much! Absolutely love it! So simple and easy to change up the ingredients! We just added some cooked bacon in today and it was amazing!
I made this tonight but made a few changes. I omitted the peas because I didn’t have any however I put in more spinach. I did not have parmesan cheese so I shredded the pecorino romano that I had so I did not put any salt into my dish because pecorino is salty. Also did not use chicken broth. Since its a mushroom risotto I used Better Than Boullions mushroom broth and the main reason is because I went to a food & wine pairing at Kendall Jackson Winery and they served a red wine mushroom risotto and their recipe called for mushroom broth which the chef said enhances the mushroom flavor.
And though other said their risotto wasn’t cooked after the minutes of actual cooking time, mine came out perfect, al dente! This was absolutely delicious!! This is definitely going be cooked a lot in my household…..and I’m it, I’m the household. LOL
I have made this once a week ever since lock down and we love it. Sometimes I manage to get fancy mushrooms which is great too. My husband always eats up every morsel which is unusual too. Thanks for a great recipe
Delicious! Made it exactly as written.
Can this recipe be doubled?
I double the recipe all the time. just add 2 minutes to your instant pot to allow for the increase. comes out great everytime
I am beginning to wonder if there is a problem with the Instant Pots being sold in South Africa as every US based blog recipe I have tried has failed on some level. When I opened the pot at 6 minutes, the rice was nowhere near cooked. And would certainly not have cooked just on the keep warm function after adding the spinach and peas. I pressurised it for another 5 minutes and it was done after that. I did make the mistake of using metric cups and not US cup sizes but I do not feel this was an issue as the rice to stock ratio remained the same.
I am also unsure of whether the number of servings suggested are as a side as this amount this made was definitely not enough for the four adults in my family as a main dish for dinner.
Did you use cold broth? Try warming your broth in the microwave or in a pot first. I had the same issue with the rice not being done at 6 minutes but the next time I tried I warmed the broth first.
I always use boiling water to dissolve my stock sachets so I don’t think it was that.
It might actually be that the stock is too hot then? I find that the time the unit takes to come up to pressure is important. If it’s already boiling, it might reach pressure too soon?
You might need to let the instant pot decompress after it hits 6 minutes and that should be another 5 minutes and help cook it through
This is really, really delicious! The first time I did I’ll admit was a total fail. But I figured out that it was because I used already opened broth that came cold from the fridge. The rice was not even close to being done because of this. The second time I tried I heated the broth for 1.5 min in the microwave. It was a total game changer and the risotto came out beautifully! Next time I’ll try with room temp broth and see if it still works but the warm broth definitely makes for a not too soft, not too hard risotto. I definitely recommend doubling the recipe if you went left overs! So good!
Easy to make and delicious!
Can i sub water for broth? I don’t have any at hand
If you have bouillon cubes, you can use those to make a faux broth with water (I do it a lot)
What’s really an easy trick is to put your veggie scraps that you would throw away into a zip lock bag and put it in your freeze. When you have plenty then use it to make a veggie broth with water. I’ve done this when I’ve had no canned broth, no boullion cubes and no better than boullion jars. Works like a charm.
It is the best recipe ever! Waoo I could not believe that I did it!
I made this according to the recipe except I didn’t add peas. I’m not a fan. It came out creamy and delicious. I will make it again. Thanks for a delicious recipe!
Made this for dinner last night to have alongside grilled salmon & salad. I’m new to the Insta Pot thing and totally amazed it was as quick and delicious as it was. So much faster than standing at the stove adding small amounts of broth and stirring! Thank you for the great recipe Chungah!
This recipe is out of this world – my husband is Italian, he knows his risotto and he thought this was one of the best he’s ever had – easy as anything – tastes fantastic – ready in minutes – no stirring of broth – doubled the mushrooms – used button as well and it was amazing!
I added shredded chicken to mine after the quick release and skipped the spinach. I actually forgot to add the thyme entirely but it was still amazing.
Oh, so yummy! My husband and I loved this! I also added about 1/2 ounce dried mushrooms with the broth. I used a regular pressure cooker and timed it for 8 minutes after it reached full heat as I have to have food that is not too chewy due to some medical issues.
Not even close to being done after 6 mins ….
Did you use an instant pot…or can you just not read?
No need to be rude towards someone else’s experience. Learn some manners, Bryan.
Did you use cold broth by chance? This happened to me as well because I used already opened broth from the fridge. The second time I tried I used room temp broth that I actually warmed further in the microwave and it turned out amazing! Definitely give it a second try.
This was delish as is all of your recipes.
Question- I want to make this later this week again but only have stock and not chicken broth. Trying to not go out of the hosue just for that as I have everything else. CAn I substitute that?
chicken stock, chicken broth, water with bullion, are all good to use
Thank you so much for this recipe I always wanted to make risotto but was too lazy to be stirring and stirring…. didn’t have any spinach but it turned out fabulous and I will be making this a lot.
I LOVE Risotto, and like you say, will pay a lot in a restaurant, but never quite got it right at home. This is a game changer! We are now locked in quarantine and bored with cooking every day. But this uses easy ingredients (still able to get mushrooms, but I have some frozen just in case). Rice a bit more tricky. Yesterday I added Chard from the garden as my spinach is not quite ready, and that worked well too. My fussy husband loves this recipe too. Well done! Two of us finished the whole portion, so can’t quite see it as 6 portions. Have now made it 5 times already, and will experiment with adding different greens. I also add dried mushrooms that I ‘powder’ in the Vitamix. Never quite liked reconstituted dried mushrooms, as they always end up chewy, but this gives it that extra flavor.
This was a delish recipe! I doubled it & made it pretty much as-is, including cook time. I did miss quick-releasing it by a few minutes, but it is excellent!!
Sooo good and easy to make! I subbed vegan butter + parmesan and veggie broth, and added a splash of kelp-flavored soy sauce at the end. It came out perfect! Thank you for the recipe!
Very good. Added fresh broccoli florets and 1/4 C white wine with rice and chicken broth, and pressure cooked for 7 minutes. Did not add peas or spinach. Will definitely make again, adding chicken perhaps! Delicious!
GENIUS recipe and so adaptable. We all loved it. I have one child that doesn’t like mushrooms so I added 2/3 C. blanched green beans and asparagus along with peas at the end. Also added the juice and zest of 1/4 lemon. SO YUMMY!!
Made this with some mushrooms I needed to use up. Delicious. I added 1/2 cup of white wine and I did let it NPR for around 8 minutes. Only because I don’t like, chewy rice. Easy pesy.
I just made this risotto. So creamy and delicious. Bonus that it was filled with veggie goodness and it was super easy to make. It was a hit with my teenage boys. Thanks!
I did this wonderful recipe multiples times and was wondering if you would suggest freezing? Thanks!
Outstanding! Thank you so much. I love your recipes
We thought this was excellent…. now I want to use shrimp and would like to know how to use fresh or frozen shrimp. Do I put in with mushrooms if frozen or add wth spinach defrosted at end…
I’m new to Instapot and am amazed how well things turn out… thanks for this recipe!
We add shrimp every time BUT we cook raw shrimp separately and add when risotto is done. Most Likely it would overcook the shrimp.
This was awesome!
Do you have a recipe for using shrimp or can I use Frozen shrimp instead of mushrooms?
This was just excellent! Thank you very much for posting the recipe. I only added a few more garlic cloves and no peas. It was perfect and easy.
This was amazing… skipped the pea chopped chives instead. Definitely will make again! Love this one!
I have made this many times AND in a hurry skip the sauté step! Everything in the pot, I add saffron, even canned mushrooms, just high pressure 10 minutes!
Excellent!
Been amazing ever single time!! The ratios are wonderful! I’ve subbed out the vegetable ingredients a couple times and always turned out great. Don’t be cheap with the butter!! It makes everything delicious! Thank you for this recipe!!
Amazing and wonderfully easy! Just made it and so pleased to have an easy risotto…will make again!
This is to die for and so easy! I’ve made it three times now. I replaced one cup of the liquid with white wine and added about a tablespoon of white miso with the last of the butter to give it even more meaty depth.
Question: how would I go about doubling this? Do I double both the rice and the liquid? How does that impact the cooking time? Thanks in advance for your help!
Absolutely double it!!
This recipe is spot on great! I didn’t add peas, one bc I didn’t have any and two my family doesn’t really like peas. However I do and think they would’ve been great. I would add chopped steamed asparagus next time in place of peas bc my family likes that. I never measure my vegetables in dishes like this so I probably had more mushrooms and Spinach than what was called for. We sautéed shrimp and served on the top as our full dinner. Probably serves 4 if you did like we did. Make sure and use fresh parmesan cheese if you can it taste so much better than packaged! I think this recipe is one that you can add any of your own vegetables to your liking and will come out great.
This was DELICIOUS! I swapped out shiitake mushrooms since that what we had and it performed just as welll. Quick and easy. Thank you!
Got The Instant Pot for Christmas and had not use it until this weekend. Cooked Game Hens in it last night that were so good my wife asked me to do another recipe in it tonight. Risotto is one of her favorite dishes but I was a bit hesitant to try it in the Instant Pot. I have been making Risotto for years the old fashioned way and was doubtful that it could come out better than that. I am Officially Blown Away!!!! This recipe produces a perfect Risotto, Creamy but with just enough bite in the rice. I used mushroom stock and shallots instead of onions, the flavor was heavenly. I will never spend another minute stirring Risotto, this is definitely the way to do it! Can’t wait to try some different Risotto recipes in the Instant Pot, but this Mushroom Risotto was positively divine!
As easy as promised and yummy to boot. The previous reviewer called it bland where I’d praise its subtle yet layered flavors. I used rehydrated mushrooms; frozen, chopped kale in place of spinach (added at same step as spinach even though barely thawed); and stirred in ½ cup white wine before adding the peas & parm. The creamy, starchy consistency was just perfect. S.O. loved it, too. Thanks for a recipe & method I’m going to be using on the regular.
This is the best risotto ever. I love risotto and make it a lot. It usually involves going back to the pot at least 4 times to add a bit more and stir. I didn’t believe that I literally could throw all this in and leave it and have an end result even better than the risottos I have been lovingly making ‘the old way’ for years. I’ve made this recipe three times since I got my Instant Pot on Black Friday and it is ‘damn delicious’!
Really yummy!!
My only issue is that it doesnt seem like 6 servings. I fed myself and my husband (small to normal portions) and my two toddlers and it was gone. Will make more next time!!
This is great. Just don’t be scared when it finishes cooking. The pot will look like it has way too much liquid but it absorbs in after stirring and waiting a few minutes.
I would like to see what it’s like if the rice was cooked just a little more. Next time I’ll try leaving it a few minutes after cooking. It would be hard to beat this one.
Delicious. I tripled the recipe for a large gathering, changed the time to 8 minutes on High and it came out perfect. Placed leftovers in tupperware in the fridge and it re-heated in the microwave the next day for dinner, was still perfectly yummy.
Did you triple the recipe in a 6qt or 8qt instant pot? And did you triple the measurements of everthing, even liquids? Want to make this tomorrow night for a large crowd!
My first time making risotto without opening a Lundberg risotto rice box. Thank you for your recipe. The risotto was delicious.
Question. Can anyone give me a ballpark idea of how much salt to add? It looks SO good and can’t wait to try it.
I barely added any! mAybe 1/4 tsp. Quite salty from stock and parmesan already. Goodluck!
I guess it depends on the stock you use (and personal taste of course). I used low sodium veg broth and found that it needed a good dose of salt in the end. A little more than half a teaspoon.
Made this tonight and it was delicious. I didn’t change a thing. I will double it next time.
As easy as advertised and just as good. Have tried it with other veggies as well with mushrooms and peas. Carrots worked best.
Great for a quick and painless risotto. Though the texture is not as rich as the traditional method. That said I’ll now use this for family meals often. But I’ll still put in the work if serving for company/special occasions.
So freaking good. made it twice, once with the veggies and one without the peas and spinach. Will forever be on the menu as a special treat! So fast with the IP also, when you forget to make a starch it’s a perfect go-to.
This was a bit hit in my family. I couldn’t believe how easy it was to make! and Delicious too – my pre-schoolers gobbled it up! I subbed veggie broth to make it vegetarian. Will definitely keep this in my go-to recipes from now on!
I will never make risotto like a slave to the oven ever again. This turned out exactly if not better than the traditional way. Will make again with different types of risotto!
I have made this several times. It is fast easy and damn delicious My new go to risotto recipe.
This recipe is AMAZING! I have had my instant pot for several months now and was growing frustrated at the amount of recipes I have tried from blogs that don’t turn out. This one is simple, easy to follow and results in a beautifully creamy and delicious risotto. I left out the spinach (because we didn’t have any on hand) and used veggie broth and it still tastes great. This is so much faster and healthier than making a packaged/preseasoned rice that is full of bad ingredients and too much salt. Will definitely be making this again!
I love this recipe and have made it a few times now. I would like to make double the quantity. How will this affect the recipe? Do I double the liquid? Does the time stay the same? Thanks
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
I’m doubling the recipe right now and using the same cook time. Will report back!
I have done this recipe with double quantities and just did the same time. It was great.
thank you for posting your results! Was just wondering how I could double it.
Hi Lesley,
I doubled the recipe and it turned out great with doubled liquid! I increased the cooking time to 8 minutes.
Bought an Instant Pot Duo a couple months ago and this is one of our favourite recipes. I’ve probably made it 4-5 times. Sometimes if we have leftover rotisserie chicken I will chop it up and add it with the mushrooms. Also love using homemade bone broth in place of the chicken stock. My 18 month old will easily eat 3 bowls for supper. He loves rice and he doesn’t seem to mind the spinach or peas.
This is amazing, i am making it now for a second time!
This was just amazing. I used basmati rice because it’s what I had. At 6 minutes it was perfectly cooked and creamy. A huge hit, even with my 7 year old.
This recipe is as delicious as you claim. My first mouthful was an Oh My God moment and I’ve made risotto in the instant pot before. This is going to be a regular recipe in our house from now on. I too used a 1/2 cup of white wine and changed out the spinach for rocket as I’d run out of spinach.
This recipe is so good and so much easier than standing over a pot for an hour. ! I didn’t have spinach, so I just used peas. Also decided not to use thyme. I used 1/2 c of piano grigio to replace 1/2 c of broth. Texture was perfect. Absolutely delicious.
this recipe is amazing- i actually veganized it by using vegan butter and added a stalk of celery for fun.
i also used veggie stock and it came out fabulous! a serious hit and repeat recipe. I cant believe I’ve been cooking risotto slow style on the stove all my life when it takes 6 minutes to have perfect risotto in the IP.
Thanks for developing this!
Beginner instant pot user here – do I need to adapt this recipe for a 3qt instant pot?
Hi Michelle! When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
I will never make risotto any other way again. Yum! And quick!
This was my first recipe in my brand new Instant Pot! I loved it. I used mushroom chicken bone broth, since I already had that at home. I think next time I will add even more spinach. I’m so glad to have this in my recipe collection now. Thanks!
Simply Amazing!!! Thank you for sharing!
This is one of my favourite recipes. I have also added fresh shrimp and scallops after it has finished cooking. Only takes a couple of minutes to cook in the rice. If I do this, I omit the spinach and serve it as a side.
Wonderful!
Any tips on using fresh asparagus instead of the peas?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I did it with fresh asparagus. I just chopped it into small pea size pieces, and then threw it in the microwave with a little water for 2 minutes. Came out just cooked. Direct sub for the peas in the recipe that way.
Don’t have an instapot yet so do you have advice on cooking in a slow cooker? TIA!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Love the recipe! Have made it multiple times and the fam keeps asking for more! Just wondering though how much 1 serving is equivalent too?
Hi Maya! We’re so glad you’re enjoying this recipe! The entire recipe yields 6 servings so you would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
This recipe is delicious! Rice was cooked PERFECTLY! Then again, I’ve never had a bad recipe from you, Chungah!
Hi! I am a HUGE Damn Delicious fan and just purchased my first instant pot. I do however have a question. I couldn’t find Arborio rice I did find Basmati, can this be substituted?
Yes, Savannah, you can absolutely substitute basmati rice but cooking time may vary.
I just got a 6 qt. instant pot. This recipe will be my first attempt at using it. Is the 6 quart instant pot big enough for me to double your recipe? Thanks for everything!
Tess, I worry that the 6-qt IP may not be large enough to double the recipe. But as always, please use your best judgment when making substitutions and modifications.
Made this tonight and it was another hit! Very easy to make. My meat eating husband even loved it!
Making this for the second time in 3 days. Hubby said it was his new favorite vegetarian recipe ever! It really is a lovely risotto and so darn simple and fast. Thank you for sharing your good food with us all!!!
Delicious and sooooo easy. I used shiitake, button and dried porcini mushrooms (which I’d soaked in warm water and used 1 1/2 cups of this as stock and added 1/2 cup white wine. This gave a deep, rich mushroom flavour. I used leeks instead of onions. Lots of freshly cracked black pepper and sea salt and tonnes of Parmesan cheese. I didn’t have any peas so just used spinach. Will use this approach again!!
I will try this risotto this weekend, but I have like normal mushrooms, not the cremini. Do you know if that can affect a lot the result? Thank you
Not at all, Cristina! 🙂
Made this for the first time tonight, and it’s so good! Creamy and delicious, and really it didn’t take much time at all. I omitted the onion and used dried onion flakes because I didn’t have any onion on hand, but it was still delicious. Even my picky 16 month old liked it.
Great and easy as advertised.
I’ve made this a couple of times now and we love it. It’s super easy and, so far, seems to be foolproof. I use a full cup of peas and slightly more than 2 cups of spinach to boost the veggie power for a main course. And I double the thyme because we like it herbs. SO good!
I’ve made this recipe several times, and it is absolutely delicious and easy! I added bite-sized pieces of three boneless, skinless chicken thighs at about the same time as the mushrooms, and everything cooked perfectly. Thank you for this great dish!
Love this recipe, I don’t usually leave reviews but this was delicious. My husband is a very picky eater and he was asking for seconds the next day. We decided to add pan seared scallops the second time we made it and it was even better.
Thanks!
So easy and delicious. Treated myself for lunch, and love how easy it was to make.
After making risotto the old way (years ago), I swore I would never make it again as its labor intensive. This is simple, I didnt add as much spinach (personal preference) and it turned out fantastic.
I just bought an instant pot and couldn’t decide which recipe to try as my first. I ended up choosing this one and made it today. It was super easy to make and turned out amazing! This is definitely a new favorite that I plan to make until I get sick of it.
Love it!
This was PERFECT. One of my favourite recipes. Leftovers were delicious heated up in a pan with butter. Yum!
That sounds delicious!
Made this as one of my first recipes in instapot and looooooved it so much. Kids were fighting for more. I’ll have to double next time!
Have you doubled or tripled this recipe yet? I have a big family and new to the IP… wondering if 6 minutes will cook 2-3 cups rice??
i doubled the rice and stock and found it cooked in about 7-8 mintes , it feed 8 with good size portions
My family loves this but I would like to double the recipe but do I change the time
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I have an 8qt pot. If I double the recipe, do I double the time? I just got my instant pot so don’t know much about it yet.
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
I more than doubled the recipe (2.5 cups of Arborio rice, 5 cups of broth), used asparagus instead of peas and cooked in the pressure cooker setting on high for 8 minutes. Turned out great!
I would love to try this recipe. One question – Can this be made in the 8 qt Instant Pot following these directions or do I need to adjust for the larger capacity?
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
I reduced the broth to 1 3/4 cups and added 1/4 cup of wine. Next time I will add 1/2 cup instead. It was Delicious!
This is the exact comment I was looking for. Thanks for the tip!
Turned out well. Doubled the recipe with no problem. Only thing is the thyme is kind of overpowering. That’s the only thing I didn’t like about this recipe
Hi there. I would like to double the recipe too – what size Instant Pot do you have? I have a 6qt – will doubling everything fit?
Great tasting and easy way to make risotto! Also love that it’s easy to veganize with vegan cheese and veggie broth.
I made this as my first instant pot recipe. It was SO good, lots of compliments!
My husband is going to love coming home to this! I wanted to make risotto so bad but because you have to babysit it, I am scared my 6 month old will decide that’s when he needs me. So happy I found this recipe, Fool proof!
I made this recipe a second time and added 1 lb. cubed chicken breasts just before the mushrooms. No other changes to the recipe, and it was once again fabulous! Thank you for the excellent recipe.
I want to do this; did you have to alter the cooking time at all?
I just left another review for this recipe and saw my original. Sorry I missed your question! No, I made absolutely no alteration to the cooking time.
I love the idea of this and am going to try it tonight but I have a question, to double the recipe how would you change the amount of stock and the cooking time? I find with stovetop risotto it is hard to do a larger batch and get the same rice texture
Thanks for the great recipe
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This is delicious. I doubled it and my family of four only left one serving behind. I served it with a green salad and my crew loved it and everyone went for seconds. Thank you!
I made this today. it was the first recipe I made in my InstantPot. It tasted lovely but I had the message “burn” and some was stuck to the bottom of the pot and I followed the recipe to the letter. Please can you confirm the measurement size of “1 cup” – mine was 250ml and I wondered if I should have put more fluid to stop the burning? It says it is for 6 but I thought the amounts were really only enough for 4. Perfecct as a starter for 6 though.
1 cup = 236.588 mL. 🙂
I left the spinach and peas out, but it was OUTSTANDING. Restaurant quality.
Thank you!
I made this for dinner tonight. I didn’t have any spinach but none the less it was amazing. I used to make risotto on the stove, stirring, stirring, stirring. This is so much easier and the results were delicious. Thanks for sharing your recipe.
Recipe is great! Can I double it to make a huge pot for Christmas Eve–would the cooking time be the same??
Unfortunately, we cannot answer with certainty without further recipe testing. Please use your best judgement when making modifications and please keep in mind that the Instant Pot has a limit as to how much fits inside so that it still cooks properly.
This was delicious; however, if you are looking for the soft, rich and creamy texture from the stir-add-stir method, this is not it. I may add a bit more liquid and increase the instant pot time a bit next time. I followed the recipe exactly and it was really good, but it was more like a moist rice texture than a creamy risotto texture. Still, so easy and delicious that I will play around with it a bit to see if I can improve the texture a bit. The flavor balance was perfect.
Yummy, took suggestions and added a half cup of whie wine and a couple cups of rotiserrie chicken and left out spinach. Hmmmmm thanks or the recipe. What a quick and easy meal. My husband had thirds!
Made this last night and everyone wanted more! Will be making this a staple in our house.
Amazing!
This was my first attempt at using our Instant Pot. The risotto turned out delicious. We didn’t have all the additional ingredients so it was super basic (butter, garlic, chicken broth, arborio rice, white wine, salt and pepper). My husband is from Italy and makes an amazing risotto that takes lots of time and energy. This was quick and easy!!
Made this last night for the boyfriend. We both loved it. Creamy, delicious and perfect with the peas 🙂
Damn delicious!!! This is literally the first thing I made in an Instapot I picked up on clearance as an impulse buy at Target. The rice cooked perfectly, I didn’t have to stand there and stir it and watch it like traditional cooking methods. I’ll make this again and alter it with other things in place of the spinach, mushrooms and peas – what a great base recipe. TOP NOTCH!!!!
Good heavens, this was fantastic! I followed the recipe exactly, and it. is. divine. Thank you!
Perhaps because of the size of the pot- mine is 8 quart, I had to add another 1.5 of stock and bring it back to pressure and cook for an additional six minutes to get the rice cooked. It needed a LOT of salt and when the seasoning hit the right level, it was very good with a squeeze of lemon and some fresh parsley on top. Next time, I would put some white wine in once the onions are soft and cook that down before adding the rest of the ingredients. Not sure all cremini is the right plan. Maybe two kinds of mushrooms?
How would the cooking time be affected if I halved the recipe? Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made this twice over the weekend. I made changes the second time around based on previous reviews. Subbed out 1/2 c. of water for 1/2 c. of dry white wine and used 1/3 cup of grated parm instead of 1/4 c. Both ways were delicious – though I prefer the changes – and the risotto cooked perfectly.
I read this a couple of times and don’t see when to add the peas??
Please refer to step #4.
Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
Can I make this using the small 3-Q Instant Pot? I’m assuming the cook time would have to be adjusted? I didn’t realize when I purchased mine that most IP recipes are for the 6Q size.
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Awesome recipe!! Turned out perfect! Thank-you! 🙂
This is great and the best risotto I’ve ever made (InstaPOT, seriously where have you been all my life)! I used Portobello mushrooms, added a tad of white wine, Italian parsley-at the end, chicken, and had to use Asiago as it was what I had on hand-damn delicious nonetheless!
Measurements were perfect (I doubled for my large family) and it still worked out great.
*Chungah, I made the InstantPot ribs the other night-so good, your recipe was perfect!
Awesome! Thanks!
I have to admit it, I had low expectations as to how this recipe would turn out. After all, risotto that you don’t have to fuss over, c’mon how good could that be. I am happy to report that I couldn’t have been more wrong. Despite making a couple of changes out of necessity (didn’t want to go to the grocery store and couldn’t wait to try my new IP) , it was fabulous. I used fresh thyme, 1/3 cup of parm, and left out the peas and spinach. I will definitely make it as the recipe indicates next time, just to see what I’m missing.
Great to hear! Thanks, Karen!
Is it possible to double this recipe in IP? What would I do with water and time?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Made this the other night and definitely adding it to our weekly rotation. My kids (2 years old, 10 monts old) both loved it!!! It was so creamy. I’m going to add some more veggies next time though – maybe corn and carrots?
Yes, that sounds amazing!
Hi, I have never had Risotto because it is not made with Jasmine rice. Does the type of rice really make a difference?
Yes, it is important to use arborio rice for this recipe, not jasmine rice. 🙂
I have substituted arborio rice with short-grain Asian rice and quinoa before to good results. My wife normally hates quinoa, but she enjoyed the quinoa risotto. I want to try using brown rice next time. I might need to double or triple the cooking time. I’ll post my results.
Hi Scott! I only have medium-grain white rice. Did you find that you needed to change the time or was the 6 minutes good when you used the short-grain rice? Thanks!
made this tonight. added chopped, cooked chicken with the peas. it.was.delicious.
It sounds delicious!
Do you know if there is any difference at all when using the 8 qt size? I wouldn’t think so, but just got mine and am wondering?
Thanks!
The 8qt Instant Pot will take longer to come to pressure but cooking time should stay relatively the same.
I have an IP Ultra, and recently made a similar risotto recipe. My husband loved it and while out to dinner the other night, he ordered a rock fish mushroom risotto dish. If I add rock fish (since I have a freezer full at the moment), should I add it when the risotto is finished and cook for another minute or two? I would really like to add the fish since we have so much right now.
Thanks Chungah and Team, we love your recipes!!
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made this tonight and it was fantastic! I added some chickpeas for protein. Thanks so much for the recipe!
Great!
Tried this tonight because the idea of making risotto on the stove didn’t blow my hair back. I have an 8 qt and did 1.5 rice with 3 stock. Turned out great!! Nice texture on the rice, not gummy at all. Cooked it for 6 min.
That’s great! Thanks for sharing.
I love that I can finally make risotto now that I have an instant pot. It was so yummy and I forgot to add the cheese!
It’ll be even better with cheese next time!
Has anyone tried to substitute with jasmine rice?
Thanks for posting this – I needed the liquid to rice ratio, as well as the time and pressure setting. Both were perfect!
Glad to hear it!
I made this last night and couldn’t believe how easy it was! Can’t believe it only needed 6 minutes in the Instant Pot (after reaching pressure). It definitely did not taste like a “cheat” risotto – it was absolutely delicious. Can’t wait to make other risottos in the IP in the future. The only thing I changed – I accidentally added 4 tablespoons of butter in the beginning (instead of 2), but I still ended up adding the tablespoon of butter with the spinach. So overall, I did 5 tablespoons of butter. I also at least doubled (probably tripled) the parmesan cheese. So happy with the end result – thank you so much for this recipe!
It’s the best! Happy you liked it!
We just purchased an instant pot and this recipe is absolutely delicious. We can’t wait to try other recipes.
Let us know how it goes!
Made this tonight in my Mealthy Multipot and it was fantastic. Used baby Bella mushrooms sliced in half “matchstick” size. When I first opened it after it cooked, stirred it, and tasted it, it was slightly underdone. Added final ingredients and put the top back on loosely for a few minutes, it ended up perfect. My husband was impressed. Thank you for the recipe!
That’s great!
This is the easiest risotto!! So easy to make and delicious! I added chicken and used bok choy instead of spinach. Topped with tomatoes after cooking 🙂
Yum, great addition.
I would like to add chicken as well. Can you let me know how you did this? Did you sautee it with the onion before you added everything else?
Made this tonight and my husband and I both loved it! I cook beans and rice each Thursday for the guys I work with and plan to make this risotto for them this week.
They’ll love it!
My family loves wild mushroom risotto. I love it, too, but I don’t love standing over the stovetop and stirring like crazy. THIS is the recipe that makes having an instant pot worthwhile! I doubled the recipe and left the pressure cooking time the same. I will never stir a pan of risotto again!
It’s so good! Glad you like it, too 🙂
Made this tonight, changed up with what I had- white mushrooms and added more peas because I didn’t have spinach. Was still a definite hit and so easy. My son said he’d like to try it as the recipe states too. So it will be a regular on our table.
That’s great, Gail! Thanks for sharing.
Thank you so much for this recipe!!! I made this today and my husband was so impressed he went back for seconds. It was so simple and easy, this will definitely be a repeat recipe in our household. Please please please post more yummy Instant Pot recipes, I’ve had mine for over two years and rarely use it.
Thanks for sharing Anika! We will keep them coming 🙂
I’m a recent instant pot owner and have had few successes with it. Made this recipe for a recent “Girls Night” and it was fabulous and so easy! Because one of my friends is vegetarian, I used vegetable broth instead of chicken. I also added a dash each of soy and Worcestershire sauce to give it a little more earthiness to the flavor. It turned out perfectly delicious! Thanks and I’m looking forward to trying more of your instant pot recipes!
That’s so great, Sue!
Absolutely perfect—and so delicious! I couldn’t stop eating it. Sometimes hard to get the right texture in stovetop risotto (it should be somewhat creamy-not “dry” like regular rice) and this was “spot on”—with no stirring and not one bit under- or over-cooked!!!! Divine!!!! Thank you for a fabulous recipe!!!!!
Wow Thank you Mindy for the huge compliment! So happy you enjoyed it so much!
did anyone double the recipe? how much cooking time?
Yes. I have double the recipe. The cooking time remains the same.
Maybe I’m missing something, but where in the instructions does it tell you to add the Arborio rice? I didn’t see that step anywhere.
It’s in step 3: add chicken stock, thyme, and rice. 🙂
I want to make this with brown rice since that’sthe only rice I have. How should I alter the receipe to do so?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
I made this for dinner tonight. It was so good and easy! ImI love one pot meals like this! I will definitely make it again and double it because we could have eaten a lot more!
That’s awesome! It makes for delicious left overs as well, so making more is always a plus! Thanks Carly.
Does this freeze well?
Unfortunately we haven’t tried freezing this ourselves yet, so I can’t answer this with certainty. Please use your best judgement when freezing and reheating!
I have frozen and reheated it (with 1 tablespoon of water). Came out nice.
Hi there
I get so confused with “cups” I’m a Brit and we use grams and mils
Could you advise the quantities please as I’m so looking forward to making this
One cup translates to 235 milliliters or 340 grams. I hope that helps Mez!
This recipe is delicious! I did 1/2 cup of Pinot Grigio & 1 1/2 cups chicken broth & left out the peas because my husband doesn’t like them! Will definitely make this again! Thank you!
Thank you, Kari! That sounds delicious, great modifications.
I will be making the mushroom Risotto if I had an instant pot.
I love risotto, but never had the patience to make it myself. Im a single guy, and the Instant Pot has been a godsend. When i get home from work I usually don’t feel like cooking, and on top of that Im really bad about taking things out of the freezer or getting up early enough to prep a crock pot dinner lol. So I’ve been looking for new things to make in my IP, and came upon this recipe. I honestly was skeptical that it would come out properly but I tell you this comes out even better than what I’ve had in restaurants. Smooth, creamy, delicious, and without the tedious drizzling and stirring! THANK YOU SO MUCH!!!
I’ve tried to make traditional risotto with mixed results. I received an instant pot for Christmas, and I have to say I’m a little intimidated by it, but I tried this recipe and it was INCREDIBLE! If I make nothing else in the instant pot, it would totally worth it! Thank you!
My husband made this as our first recipe in our new Instant Pot. We absolutely loved it and it was super easy to follow. Thank you so much.
Hi! Can I use a red onion instead? Testing my instant pot and deciding wether to keep it or not.
Yes, absolutely.
OMG it came out amazing! Can wait to eat it for lunch again. Just substituted 1/2 Cup of broth for dry white wine and used my red onion 🙂 . It was fantastic. On another note, I have your cookbook and I love it! Thank you!
followed to a T and got a burn msg on my InstantPot 🙁 Still waiting to be able to open lid. I’m scared as to what I’ll find.
The INSTANT POT MUSHROOM RISOTTO looks great but my wife just had her Gall Bladder removed and therefore is not supposed to eat fats for now. How can I modify this recipe to knock out most if not all of the fats
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Could you try a low-fat cooking spray instead of the butter?
After sautéing the onions and mushrooms I took them out of the pot and added a tbsp of butter and tbsp of olive oil and cooked the rice until it lightly browned. Then I added 1/2 cup of white wine (preferably Sauvignon or Pinot Grigio) and cooked it till evaporated. Then I added the broth and a bay leaf along with the thyme. Instead of peas I put asparagus cut on the bias 1 inch pieces. Turned out fantastic and will definitely do this again! So easy and delicious! Thank you Chungah!!
I love the changes you made! I’ll definitely have to try that for myself!
I have a 6 quart instant pot. Would you foresee any problems with doubling the recipe? Thank you, this looks delicious!!!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
In case anyone else was wondering: I would maybe add a minute or two next time, but doubling it worked very well! It was fantastic. Thank you!
I need to double this recipe so only 2 minutes more to the time? I don’t want to mess it up so need to know how much time to add on?
Hi Tamara! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Did you double the recipe and if so how much more time did you add?
I would like to invest in an Instant Pot….Can you recommend a good one?
Love your recipes!
I use the Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker. You can find it on Amazon here. Hope that helps!
Anyone have an approximate idea how much salt you added? I didn’t do a lot (maybe a tsp.) because I thought the cheese would add salt but the finished dish seemed under salted by a lot. I think I would add more cheese too – I love the gooeyness. Loved it otherwise! Fabulous. I’ve never had risotto without wine in it so I might add some and remove a little broth (leaving the same liquid volume) just to get the wine flavor in there. Worth a try!
Which insta pot brand do you recommend and where can I get one? Is it a rice cooker?
I use the Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker. You can find it on Amazon here. Hope that helps!
Chingah I recently discovered you and all I can say is thank you!! Your recipes are easy, no fuss, and fantastic. Made this last night and it was so good! Added a little white wine and another cup of greens to the recipe. Yum.
I don’ own an instant pot. Can I use a Dutch oven?
Yes, you can certainly use a Dutch oven but please be mindful that cooking time can vary significantly without the use of an Instant Pot.
This is a delicious risotto. My family doesn’t like peas so I substituted diced red pepper and sautéed it with the onion. I also added 12 sautéed prawns at the end with the parm. I have a multi cooker but it’s not an Instant Pot. It worked great. I highly recommend getting one.
Hi
Will leftovers keep in the fridge for a few days?
Thanks
Yes, absolutely.
Be very careful, reheated rice can make you very ill
How and why would it make you ill? I reheat rice all the time. Add a little water, nuke it in the microwave and bam! you’ve got hot, moist, good as fresh rice!
Reheating rice only has the chance of food poisoning if you leave it out at room temperature after cooking for too long. Like most leftovers, rice is safe if refrigerated shortly after cooking for up to one week, or up to 6 months in the freezer.
Every east asian family in the world, and lots of south Asians just laughed at the idea that reheated rice is going to make anyone ill. Rice is good in the rice pot for at least a day. Refrigerated, will keep up to a couple of weeks (although I’d only use for fried rice after a week or so).
Made this tonight, we absolutely loved it!
Beautifully done!! Love a good risotto (:
I am a non-owner of an instant pot. Many of the recipes require them. Would love to see more recipes not using one. 🙂
Hi Maggie! I have over 1,000+ recipes that do not require an Instant Pot. You can view them here. 🙂
Check pricing of Insta Pots on Amazon, they have all sizes. Bought my medium size from Walmart for 69.00 last year. I need to definitely utilize it more, and it’s sitting right on the counter. duh
How would I alter this? I have some who don’t eat mushrooms. Others who would not eat the veggies. Etc. Different ideas of other veggies and cooking times? Thanks
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Marian. You can leave out all veggies if you like. Just make sure you have the garlic, butter and proper amount of liquid. Some recipes call for 1/2 cup white wine for sauteing. Once cooked off use broth. That too is optional. Parmesan cheese is a staple as well. I dont think many other cheeses would work. Play with this. Add green onion, peppers, or roasted veggies like shredded brussel sprouts. Happy Cooking!!
Add some white wine & lemon and I’m in!!
Love the recipes, all of them. Thanks. But I don’t own an Instant Pot. Please advise as to an alternative. Chunga, you are the best!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Are you fucking retarted? The whole point of this recipe is that it uses the Instant Pot to make the risotto. That is like saying “hey, I love spaghetti, but I don’t have a pot to boil the water in. Please advise an alternative.”
wow no need to be rude @savage
I agree Gillian, totally uncalled for.
I’m seriously impressed! I’ve made a lot of risotto over the years, so I modified this recipe to my favorite ingredients but used the proportions in this recipe. I was skeptical about making risotto in my IP. How can the IP rival standing over the stove, stirring constantly for 20-25 minutes? I don’t know how, but it does! It’s actually better than any risotto I’ve made before, which I just can’t believe. LOL. The rice came out perfectly al dente (I doubled the recipe and, because of that, I increased the time to 7 minutes). Plus, because I didn’t have to heat the broth in a separate pot luck, fewer dishes to wash! I was wondering how risotto would turn out in the IP so I googled for some advice and found this recipe. It’s spot on. Thanks so much!
The irony is killing me. Learn how to spell retarded before you throw stones.