1/2 tsp each salt and freshly cracked black pepper
1/2 cup white wine (optional)
2 1/2 cup mushroom/chicken/vegetable stock ($2.50)
1/2 cup half and half cream ($0.55)
1 cup grated parmesan cheese ($4.52)
*common pantry items
How to make it
$4.78 per serving
Set Instant Pot to “saute” setting and add olive oil. Once warm, add diced onion, garlic and celery until softened, about 3 to 4 minutes. Stir in mushrooms and, stirring often, cook until they start to release their juices, about 5 minutes. Stir in arborio rice, dried herbs, salt and pepper and cook another 2 minutes, then deglaze with wine, if using. Pour in stock, stir well making sure nothing is stuck to the bottom of the pot and close lid. If omitting wine, add simply replace with ½ cup extra stock.
Set Instant pot to pressure cook setting “high” and set timer for 6 minutes. When timer goes off, quick release the pressure according manufacturer instructions then open lid. Stir in half and half cream and parmesan and adjust seasoning to taste and serve immediately.
Try adding some some extra ingredients like ½ cup frozen peas or corn at the beginning or stirring in 2 cups baby spinach leaves at the end.
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2 tbsp Cal & Gary olive oil*
1 white onion, finely diced ($1.39)
1 stalk celery, finely diced ($0.66)
1 tbsp minced garlic ($0.50)
3 cups sliced cremini mushrooms ($6.00)
1 1/2 cups Arborio rice ($3.00)
1 tsp dried tarragon*
1/4 tsp dried thyme*
2 dried bay leaves*
1/2 tsp each salt and freshly cracked black pepper
1/2 cup white wine (optional)
2 1/2 cup mushroom/chicken/vegetable stock ($2.50)
