Lemon Mushroom Risotto (Instant Pot)

  • December 17, 2020
Lemon Mushroom Risotto (Instant Pot)

Lemon Mushroom Risotto (Instant Pot)

Eight weeks ago my face met the edge of our v-berth in a dramatic and forceful collision. The result? One tooth knocked sideways and two more significantly loosened. Not to mention the swollen combined with a black and blue face.

After realigning my teeth, the oral surgeon gave me strict orders to eat a soft food diet for at least the next six weeks. Based on the pain in my mouth there was absolutely no way I wanted to eat anything solid. But still, six weeks of nothing harder than mashed potatoes???

Their solution was to buy lots of Boost and Ensure meal replacement shakes. The thought of nothing but these shakes for six weeks was almost worse than the pain in my mouth. Luckily, they agreed I could eat other foods as long as I blended them to the consistency of mashed potatoes. [For the record, I realize both Boost and Ensure help many people get the necessary nutrients they need.]

For the next few weeks, soup was my food of choice. Blended and creamy soup was all my poor mouth could handle. But it was warm and savoury and not an overly processed shake.

As the healing process continued and one tooth was removed, I could handle eating softer food like macaroni and cheese, red beans, and rice and lentil stews.

Then I stumbled upon our new favourite Saturday night dinner – risotto. Specifically Lemon Mushroom Risotto made in the Instant Pot. This super creamy, yummy and oh so soft dinner is the perfect reward for making it through another week of soft foods. Or to celebrate a special occasion. Or even just because.

Making Lemon Mushroom Risotto (Instant Pot) on a Boat

With only a few ingredients and an Instant Pot, this risotto is super easy! The key is to cook the mushrooms until they release their liquids.

And yes, it will look super runny when you remove the Instant Pot’s lid. Don’t worry!!! This is normal and in a few minutes, it will be the creamy dish you’ve been craving.

We add different proteins – salmon (and not just because it’s easy to eat on a soft food diet), sausages (vegan or meat-based) and in the future it will be a great side dish for a grilled steak (oh steak how I’m missing you!).

Boat Tested and Tasted!

This Lemon Mushroom Risotto was boat tested and tasted on a 1978 Tollycraft 37 using an Instant Pot 7-in-1 Electric Pressure Cooker – 6 Qt. See other boat tested and tasted recipes.

Stay safe and happy cruising!

Wife on a aboat

Lemon Mushroom Risotto

Lemon Mushroom Risotto (Instant Pot)

Risotto made in the Instant Pot is the easy way to a tasty dinner! Adding lemon gives a zing to this mushroom risotto.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 520kcal

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 8 oz mushrooms, sliced
  • 1/2 tsp salt
  • 3 cloves garlic, minced
  • 2 cups Arborio rice, 1 pound
  • 1/2 cup white wine
  • 4 cups vegetable broth
  • 2 tbsp lemon juice, juice from 1 lemon
  • 2 tbsp butter (dairy or non-dairy)
  • 1 cup grated Parmesan cheese, 4 oz
  • 2 tsp lemon zest, zest from 1 lemon
  • Chopped fresh parsley for garnish

Instructions

  • Heat olive oil in Instant Pot using sauté mode. Add the onions and chopped mushrooms to the pot and sprinkle with salt. Cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes.
  • Stir in the minced garlic and sauté 1 minute longer.
  • Pour in the Arborio rice and stir the rice until it is coated with the olive oil and onions. Toast the rice for about 2 minutes, stirring frequently.
  • Add the white wine to the Instant Pot, stirring, until the rice has absorbed the wine, about 2 minutes
  • Stir in the lemon juice and vegetable broth. Turn off the sauté function and place lid on pressure cooker. Set the vent to sealed.
  • Cook at high pressure for 5 minutes. Quick release the pressure, then carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
  • Stir butter into the rice until it melts, then stir in the grated cheese and lemon zest.
  • Serve, sprinkling with a little extra grated cheese and some minced parsley.

Notes

Life on a boat means not always having a lemon handy. In that case I use True Lemon packets - they are easy to store and don't take up too much space. In this recipe I use 4 packets in place of the lemon juice and zest.
This Lemon Mushroom Risotto was boat tested and tasted on a 1978 Tollycraft 37 Sedan using an Instant Pot 7-in-1 Electric Pressure Cooker - 6 Qt. See other boat tested and tasted recipes.

Nutrition

Calories: 520kcal | Carbohydrates: 68g | Protein: 22g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 1321mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g
Did you make this?Please leave a comment and share or rate it! And tag #wifeonaboat on your favourite social media.

Lemon Mushroom Risotto (Instant Pot)

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