Try this Instant Pot Mushroom & Gorzonzola Risotto recipe, or contribute your own.
Suggest a better descriptionPress BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add oil and preheat for 2 minutes. Add garlic,
onion and mushrooms. Cook for 4-5 minutes or until tender.
Add rice and stir to coat all grains. Pour in wine and allow to
reduce by half. Add stock. Press START/STOP. Secure the lid.
Press RICE/RISOTTO, set the pressure to LOW, and set time to
12 minutes. Make sure the Steam Release Valve is in the “Seal”
(closed) position. Press START/STOP.
Once cooking has completed and the pressure is released, fold
through Parmesan, Gorgonzola, parsley and butter. Season to
taste with salt and pepper. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (793g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 939 | ||
Calories from Fat: 210 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 56.2mg | 17 % | |
Sodium 1220.9mg | 42 % | |
Potassium 1148.9mg | 30 % | |
Total Carbohydrate 144.4g | 42 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 138.3g | ||
Protein 33.3g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 939
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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