Instant pot sausage risotto with mushrooms
An easy Italian risotto with sausages and mushrooms made in the instant pot.
Equipment
Ingredients
- 1.5 cups uncooked arborio rice
- 200 g sausages chopped
- 1/2 cup grated Parmesan cheese
- 1 cup of frozen chopped mushrooms *
- 2 tablespoons butter
- 6 cups of beef stock
- pinch of garlic powder
- 2-3 sprigs of chopped parsley
- pinch of salt and pepper
- 1/2 cup of dry white wine (optional)
- 1 medium onion, sliced (optional)
Instructions
- Add all the ingredients to the instant pot, except for the parmesan cheese.
- Set the Instant pot to cook for on high for 5 minutes.
- Let it natural release when it finishes and beeps. Open the instant pot carefully and stir the risotto.
- Add in the parmesan cheese and stir in well. (If there is too much water, turn on the Sauté function for a few minutes and stir.)
- Serve while warm.
Notes
* If you only have fresh mushrooms, add them at the end at the same time as the parmesan, instead of cooking with the rice.
Nutrition
Serving: 1gCalories: 580kcalCarbohydrates: 64gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 11gCholesterol: 57mgSodium: 922mgFiber: 13gSugar: 12g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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