This creamy risotto gets its rich flavor from leeks, wild mushrooms and white wine. Best of all, you can add the broth all at once — no standing at the stove and stirring throughout!
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound mixed wild mushrooms, sliced
- 3 cloves garlic, finely grated
- 3 medium leeks, light green and white parts only, halved lengthwise and thinly sliced
- 3 sprigs fresh thyme
- 10 tablespoons unsalted butter, at room temperature
- Kosher salt and freshly ground black pepper
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 5 cups low-sodium chicken broth
- 1/2 cup grated Parmesan, plus more for serving
Instructions
- Add the mushrooms, garlic, leeks, thyme, 6 tablespoons of the butter, 2 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot®. Set the pot to high saute (see Cook’s Note) and cook, stirring occasionally, until the vegetables have reduced in volume and are beginning to brown, 15 to 20 minutes. Add the rice and cook, stirring occasionally, until the rice is opaque but not browning, about 5 minutes.
- Add the wine and scrape up any browned bits from the bottom with a wooden spoon. Continue to cook, stirring frequently, until most of the wine has been absorbed, 2 to 3 minutes. Add the broth and stir to combine. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release. Being careful of any remaining steam, unlock and remove the lid.
- Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Set the pot to high saute and cook, stirring frequently, until the mixture comes to a boil and thickens slightly, 2 to 3 minutes.
- Turn off the heat, add the Parmesan and remaining 4 tablespoons butter and stir to combine. Serve with additional Parmesan.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 393 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 44 mg |
| Sodium | 784 mg |
Reviews
Great recipe! I subbed shallots instead of leeks, 1/2 t of dried thyme and button mushrooms and it was sooo delicious and easy! Can’t wait to try the recipe as written 🙂
I swapped 1/2 c chopped onions for the leeks, used mushroom broth instead of chicken and cut the butter down to 2 tbsps. It bought this came out great. Very easy.
This is delicious. I cut the recipe in half and swap onions for the leeks. I keep the same cook time and it comes out perfect. I often steam asparagus and add it at the end with the cheese.
Can this be made without wine so it’s halal?
This risotto is a must try. It is delicious and soooooo easy. No stirring for eternity. I use a variety of mushrooms and veggie broth/stock instead of chicken as I am a vegetarian. No complaints from Carnivores
This was perfect. Did not change a thing. Used Rachael Ray chicken stock and lemon thyme . Turned out so nice. Served with chicken sausage (grilled on Rachael Ray grill pan) and simple shallot marmalade dressing with spinach and arugula.
Absolutely delish!! This has become a new staple for my husband and I.
Great recipe my family loved
it.
it.
This was delicious! I followed the recipe exactly except I used baby bellas instead of wild mushrooms. I had never made risotto before, so I’m not sure how much time this actually saves. Like I said, though, it turned out beautifully.
I was skeptical, but it came out great. I used scallions because I didn’t have leeks the flavor was great. Maybe a little more cheese than recommended