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Instant Pot Creamy Mushroom Alfredo Risotto
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
500
kcal
Author
Corrie
Ingredients
2 ½
cup
Arborio rice
2
onions
chopped
2
tablespoon
garlic
minced
4
tablespoon
olive oil
1
cup
white wine
1
tablespoon
pepper
freshly ground
5
cup
hot vegetable stock
3
tablespoon
lemon juice
fresh
½
cup
walnuts
walnuts,coarsely chopped
5 oz.
Bertolli Creamy Mushroom Alfredo sauce
Saffron mixture
Instructions
Put olive oil, garlic and onions in the instant pot and Sauté for 3 minutes.
Stir the rice and wine in and cook until wine vanishes.
Add the saffron mixture and vegetable broth in the instant pot.
Close the lid and set the Close the lid and set the instant pot to “Manual” and cook for 6 minutes at high pressure.
Release the pressure naturally and if rice seems to be cooking, add more vegetable broth.
Season with lemon juice and pepper.
Stir mushroom alfredo sauce in and cook till risotto thickens.
Garnish with walnuts and serve immediately.
Nutrition
Calories:
500
kcal
|
Carbohydrates:
74
g
|
Protein:
8
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
8
g
|
Sodium:
5
mg
|
Potassium:
220
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
9
IU
|
Vitamin C:
7
mg
|
Calcium:
34
mg
|
Iron:
4
mg