Ingredients:
- 1 1\2 tbsp butter
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 portobello mushroom, diced
- 1 cup arborio rice
- 2 3/4 cups water
- 2 scoops Nutra Collagen bone broth powder
- 1/3 cup grated Parmesan cheese
- Salt & black pepper, to taste
- 1 tbsp butter (for finishing)
- Fresh herbs (like parsley) for garnish
Instructions:
1️⃣ Sauté the Aromatics & Mushrooms:
Set the Instant Pot to Sauté mode or place the insert on the stovetop.
Add olive oil or butter and sauté the onions until translucent.
Stir in the mushrooms and garlic, cooking for another 1-2 minutes.
2️⃣ Toast the Rice:
Add arborio rice and stir for 1-2 minutes until slightly toasted.
3️⃣ Cook Under Pressure:
Pour in water and stir in 2 scoops of Nutra Collagen bone broth powder until dissolved.
Cancel Sauté mode, secure the lid, and set to High Pressure for 6 minutes.
Let the pressure naturally release for 10 minutes, then quick release the rest.
4️⃣ Finish for Creaminess:
Stir in Parmesan cheese and butter until creamy.
Season with salt & black pepper to taste.
5️⃣ Serve & Enjoy:
Garnish with fresh herbs and extra cheese if desired.
This Instant Pot risotto is rich, creamy, and effortless—without all the stirring! 🍄✨ Five stars, chef kiss!
