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Artichoke and mushroom risotto

Serves 4


¼ cup unsalted butter

¼ cup olive oil

2 cups, cooked and chopped artichoke hearts

2 cups sliced mushrooms

1 cup chopped onion

1 sprig rosemary

1 ½ cups arborio rice

¾ cup white wine

1 quart vegetable stock

Salt and ground black pepper to taste

½ cup grated parmesan cheese

Turn on a multi-functional pressure cooker (such as Instant Pot) and select sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute. Add in cooked artichoke hearts.

Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.

Pour in vegetable stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.

Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in parmesan cheese until melted and combined.

Chef Jason