10 Minute Mushroom Risotto (Toddler approved!)
I'm always looking for fast and delicious meals that my entire family will enjoy, and so when I made this risotto recently to rave reviews (including my toddler!) I knew I had to share it with you :D
Creamy, mushroomy and so satisfying! I hope this becomes a favourite for your family as well :)
INGREDIENTS
1 tbsp unsalted butter
1 tbsp olive oil
½ cup finely chopped yellow onions
¼ cup finely chopped celery
¼ cup finely chopped carrots
2 tsp fresh thyme leaves
2 cups sliced cremini mushrooms
1 cup arborio/carnaroli rice
3 cups chicken/vegetable broth
Kosher salt
Pepper
¼ cup grated Parmesan cheese
METHOD
Set Instant Pot to saute mode. Once hot, add butter and olive oil. Then add in onions, celery, carrots and thyme, and saute until softened and translucent.
Add in mushrooms, and saute until softened. Pour in rice, and mix to coat. Add chicken broth and season with kosher salt and black pepper to taste.
Change Instant Pot to pressure cook mode on high pressure for 5 minutes. Cover with lid, and lock in place.
Once cooked, manually release the pressure. Remove the lid, add parmesan, and stir.
Serve with parmesan shavings. Enjoy!