No Stir Mushroom Risotto

Ready in 15 mins from start to finish, it’s a ‘dump and go’ crowd pleaser; no stirring no watching! Plus it’s gluten free and vegetarian. You can also double up this recipe to feed a crowd!

1 Cup Risotto Rice (Arborio rice)
1 tbsp Olive Oil
2 tbsp Butter
1/2 Cup Onion, chopped
3 cloves Garlic, crushed
2 Cups Mushrooms, sliced (You can add any other kind of vegetables like asparagus, carrots etc. If using fast cooking vegetables like peas or broccoli, add them along with the cheese.)
2 and 1/4 Cups Stock, Vegetable or Chicken
1 tbsp of apple cider or white wine vinegar (or a dash of white wine)
1/4 Cup Parmesan Cheese, adjust as per your taste
1 tbsp Italian Seasoning
Salt as per taste
Pepper as per taste

Select the Sauté mode and heat the Instant Pot, till it says "HOT". Add olive oil and butter. Once melted, add onions and sauté till translucent.

Push Sauté again to switch to More (the inner pot will get even hotter). Add the mushrooms, garlic, italian seasoning and sauté for 3 minutes until mushrooms start colouring. Switch back to ‘Less’ on Sauté mode. Add the rice and give it a mix, so the rice is coated with butter and oil and gently stir until you can smell the caramelising of the rice. Add 1 tablespoon of apple cider or white wine vinegar to deglaze the inner pot and make sure everything is scraped off the bottom.

Add the salt and stock. Cancel Sauté mode. Secure the Instant Pot lid and move the Valve up to Sealing. Select Pressure Cook for 6 minutes. Once finished, use a Quick Pressure Release. When valve drops, open lid, stir and add cheese. Close the lid again and press Keep Warm setting. Let it sit for 1-3 minutes so that the cheese melts completely.