This dump cake with blueberries and pineapple is delicious and easy to make. Warm with ice cream to serve.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil, divided, or as needed
- 1 large shallot, minced, or more to taste
- 1 cup Arborio rice
- ¼ cup dry white wine
- 2 cups vegetable broth or chicken broth
- 1 (8 ounce) package white button mushrooms, sliced
- 1 (8 ounce) package baby bella mushrooms, sliced
- garlic salt and pepper to taste
- ⅓ cup grated Parmesan cheese
- 3 tablespoons chopped fresh chives
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and shallots to the hot pot. Saute until shallot is soft and translucent, about 5 minutes. Add rice and stir until toasted, about 2 minutes. Pour in wine and cook until liquid evaporates. Add broth and stir until well combined.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 10 minutes. Unlock and remove the lid.
- Meanwhile, heat up more olive oil in a large pot over medium heat. Add mushrooms, garlic salt, and pepper. Saute until mushrooms are tender and have released their juices, about 5 minutes.
- Add risotto to the mushrooms. Stir in Parmesan cheese and chives until the cheese has melted. Adjust seasoning as needed.
- You can substitute 1 small onion for the shallot.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 227 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made this last weekend and my VERY picky husband loved it so much he requested it again tonight! I add shredded chicken at the end to make it a meal! I also add some roasted minced garlic.
Made as written except for one detail that I will touch on here in a minute. 5 Stars all the way! This was excellent! I watch Chopped and the judges always frown on Risotto. It’s needy and requires constant babysitting. Not this recipe. Set it, forget it, and BOOM perfect. I fully anticipated getting the burn notice which is something I’ve never gotten but nope. The mushrooms are added after the fact and here is where I changed it up. I bought the full amount of mushrooms but honestly think it was supposed to be 4 ounces of each shroom instead of 8 ounces of each. As I started slicing I could see that this was going to be a mushroom dish with scattered Risotto so I scaled the mushroom portion in half. It was perfect. The shrooms are added after the fact so just use as many as you like. One important thing to point out is that it doesn’t take near as long to come to pressure as noted in the recipe and not near as long to quick release. That being said, plan on 7 minutes to come to pressure, 2 minutes to release. With the exception of the mushrooms, this recipe is spot on as far as ingredients and liquid is concerned. I’ll use this quite often and with different flavor profiles. Bottom line is use THIS for your basic how to with Risotto. It’s fool proof and perfect.