Instant pot sausage and mushroom risotto
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
- 1/2 teaspoon 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.
What to serve with it?
You can serve this Instant pot sausage risotto with mushrooms as a main dish with a salad like this bacon and blue cheese salad or this greek salad with feta.
How to store it?
This sausage risotto can easily be prepared in advance and stored in the fridge for around a day or so.
If you want to freeze it however, I recommend doing so before you add the parmesan cheese. Let it cool completely and place it in an airtight glass container, and it should last a couple of months.
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 written and produced for entertainment purposes only.