How to Make [simple] Restaurant quality Leek and Mushroom Risotto using the Instant Pot.

By Selena's Table · 40 min

Ingredients

Instructions

1. Roast the diced sweet potato on a baking tray in a hot oven for 10 minutes while you make the risotto.
2. Set the Instant Pot to Saute at normal medium heat and add the olive oil to the inner pot.
3. Cook the diced onion, sliced leek and diced garlic until translucent.
4. Meanwhile, dissolve the stock powder in the water and set it aside.
5. Add the sliced mushrooms to the inner pot and saute, then season with salt and pepper.
6. Add the arborio rice and stir well, toasting the grains slightly while keeping them from sticking to the base of the pot.
7. Pour in the white wine and stir to deglaze the pot.
8. Add the prepared stock and water mixture and stir to combine.
9. Lock the lid and make sure the vent is set to SEALING.
10. Cancel Saute, then pressure cook on HIGH for 15 minutes.
11. When the timer ends, quick release the steam; open the lid only once the valve has dropped.
12. Gently stir the risotto. For a thicker result, optionally saute it briefly after cancelling pressure cook.
13. Stir in the butter until fully combined, then stir in the grated parmesan.
14. Serve topped with the roasted sweet potato, rocket leaves, freshly ground pepper and a drizzle of olive oil.

Summarized from Selena's Table's video. Watch it for the details.