Mushroom Thyme Risotto

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 4-6 servings

Ingredients:

3 tablespoons (45 ml) olive oil, divided

12 ounces (340 g) cremini mushrooms, sliced

½ cup (120 ml) shallots, diced

2 green onions, chopped

1 garlic clove, minced

1 large leek, finely sliced

3 tablespoons (45 ml) fresh thyme leaves

½ teaspoon (2.5 ml) chopped tarragon

2 ¼ cups (530 ml) arborio rice

½ cup (120 ml) white wine

3 ½ cups (830 ml) chicken or vegetable stock, divided

2 tablespoons (30 ml) butter

¾ cup (180 ml) grated Parmesan, plus more to garnish

Salt and pepper

 

Method:

Set multi-cooker to Sauté on high. Add 2 tablespoons (30 ml) olive oil. Season the mushrooms with salt and pepper, then add to multi-cooker and sauté until golden brown. Transfer mushrooms to a plate and set aside.

Add remaining olive oil to multi-cooker. Add shallots and green onions and cook for 1 minute. Add garlic and leek and cook until soft. Stir in thyme and tarragon. Add most of the mushrooms to multi-cooker, reserving a ½ cup (120 ml). Add rice and stir until coated with oil.

Add white wine and cook for 2 minutes, stirring. Pour in 3 cups (710 ml) of stock. Close and lock lid. Close vent. Select Pressure Cook on high for 7 minutes. Once cooking has finished, quick release the steam by opening valve, making sure to vent steam away from you.

Open the lid and add remaining stock, butter, and Parmesan and mix thoroughly. Season with salt and pepper. Transfer to serving dishes, and garnish each serving with some Parmesan and reserved cooked mushrooms.