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Mushroom and Pea Risotto Made in an Instant Pot® Pressure Cooker
Ingredients
  • 1 cup arborio rice
  • 2 tablespoon butter, divided
  • ½ cup onion, chopped
  • 2 cups vegetable stock
  • ½ teaspoon salt
  • ⅛ cup white wine
  • 1 cup mushrooms, sliced and sautéed*
  • ½ cup frozen peas
  • parmesan cheese, to taste
  •  
  • note: I cooked the sliced mushrooms in a skillet with 1 tablespoon of butter, ½ teaspoon of salt, and ½ teaspoon of dried thyme until golden brown.  This took about 15 minutes. I deglazed the pan with ¼ cup of white wine and allowed that to cook down. Then I sent them aside. The mushrooms can also be cooked in the instant pot using the saute function.
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