Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema
Here is another amazing Instant Pot Risotto Recipe! I have said this before in my first Instant Pot Risotto post, but I will keep saying this – the Instant Pot makes perfect Risotto (without all the mixing)! If you are a risotto lover, then you should get an Instant Pot ASAP! I LOVE mushrooms, but unfortunately, Jimmy does NOT. He was away for the night, so I had to do dinner on my own, which was my chance to make something with mushrooms! This mushroom Instant Pot Risotto Recipe is inspired by flavors from one of my favorite Philadelphia chefs Jose Garces – in 2 of his restaurants (Amada and Distrito), he has amazing mushroom flatbreads! With these mushroom flatbreads on my mind, I whipped up this delicious Instant Pot Risotto Recipe!
Course
Main Course
Cuisine
American
Keyword
vegetarian
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Ingredients
Risotto Ingredients:
1Tolive oil
1large red onion diced
8ozof baby portobello mushrooms chopped
4clovesof garlic chopped
2/3cupof Sherry wine
1 ½cupsof Arborio rice
4cupsof vegetable or chicken broth
¼teas black pepper
¼teas salt
2cupsof chopped baby spinach
1cupManchego cheeseplus a little extra for topping if desired
2Tof Scallions
Drizzle of Truffle oiloptional
Cilantro Lime Crema Ingredients (optional):
1cupof sour cream
¼cupcilantro
Juice of ½ a lime
¼teas black pepper
½teas salt
Instructions
Set Instant Pot to sauté, and sauté onions with olive oil for 8 minutes (add more olive oil if you need to).
Add mushrooms and sauté for another 5 minutes.
Add garlic, and sauté for 1-2 more minutes.
Add sherry and cook for 3 more minutes.
Add rice and stir to combine.
Turn off Instant Pot.
Add broth, stir to combine.
Place lid on and set vent to seal.
Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
When complete, quick release.
Remove lid and add cheese, salt, black pepper, scallions, and spinach and combine well.
Let cook for 5 minutes.
If you are making the crema topping – just place all ingredients in a food processor and process until well blended.
Serve risotto in bowls – top with a drizzle of crema, cheese and a drizzle truffle oil (if desired) or just serve by itself.
Recipe Notes
This risotto is delicious without the toppings, but if you like to have fun with toppings, go for it! The truffle oil really makes all the flavors pop!