Best 2 Instant Pot Creamy Mushroom Orzotto Recipes

Embark on a culinary journey with our tantalizing orzotto recipes, a delightful fusion of creamy mushroom and hearty orzo pasta. Discover the symphony of flavors in our Instant Pot Creamy Mushroom Orzotto, where succulent mushrooms mingle with velvety arborio rice, enveloped in a rich and flavorful sauce. This one-pot wonder promises a quick and effortless meal, perfect for busy weeknights or cozy weekends.

Unveil the secrets of our Classic Creamy Mushroom Orzotto, a timeless recipe that showcases the earthy essence of mushrooms and the comforting embrace of creamy sauce. Indulge in the simplicity of our One-Pot Mushroom Orzotto, a harmonious blend of mushrooms, orzo, and herbs, all coming together in a single pot for a hassle-free culinary experience.

For a vegetarian twist, explore our delectable Vegetarian Creamy Mushroom Orzotto, where a symphony of vegetables and mushrooms take center stage, delivering a symphony of flavors. And for those seeking a touch of luxury, our Truffle Mushroom Orzotto awaits, where the earthy allure of truffles elevates the dish to new heights of sophistication.

Each recipe offers a unique culinary adventure, catering to diverse preferences and skill levels. Whether you're a seasoned chef or a novice in the kitchen, our orzotto recipes promise a delightful and rewarding culinary experience.

Here are our top 2 tried and tested recipes!

MUSHROOM RISOTTO

Mushroom Risotto image

Do you believe in magic? You're going to once you see how the Instant Pot changes your risotto game. This supreme dish requires zero babysitting but is still cooked to rich and creamy, shroomy perfection.

Provided by Jeffrey Eisner

Categories Dinner

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

1 tbsp vegetable oil
4 tbsp salted butter (1/2 stick)
2 large shallots (minced)
3 garlic cloves (minced or pressed)
1 1/2 lb baby bella mushrooms (sliced)
1/2 cup dry white wine (like a chardonnay)
2 cups arborio rice
4 1/2 cups mushroom broth or chicken broth (e.g. Mushroom Better Than Bouillon)
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
1/2 cup grated Parmesan cheese
1 tbsp white or black truffle oil

Steps:

Place the vegetable oil and butter in the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting and heat until the butter has just begun to bubble.
Add the shallots and cook for about 2 minutes, until softened. Then add the garlic and sauté for 1 minute longer.
Add the mushrooms and cook, stirring constantly, until the mushrooms have browned and cooked down a bit, about 2 minutes.
Add the white wine and bring to a simmer for 3 minutes, stirring and scraping up any browned bits from the bottom of the pot.
Stir in the rice and sauté for 1 minute.
Add the broth, seasoned salt, black pepper, and Italian seasoning. Stir well, giving the bottom of the pot a few last good scrapes so nothing's stuck on.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
Add the grated Parmesan and truffle oil, stir well until combined, and serve.

MUSHROOM AND PEA ORZOTTO

Mushroom and Pea Orzotto image

A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.

Provided by Kim

Categories Main Dish Recipes Pasta

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 (8 ounce) package sliced cremini mushrooms
1 onion, diced
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ cups orzo
½ cup dry white wine
3 cups low-sodium chicken broth
1 cup frozen peas
½ cup freshly grated Pecorino-Romano cheese, or to taste
¼ cup heavy whipping cream
salt and freshly ground black pepper to taste

Steps:

Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 71.6 g, Cholesterol 38.9 mg, Fat 17.9 g, Fiber 6.4 g, Protein 22.9 g, SaturatedFat 7.6 g, Sodium 379.5 mg, Sugar 8.6 g

Tips:

For a richer flavor, use a combination of dried and fresh mushrooms.
Use a good quality white wine for cooking. A dry Chardonnay or Pinot Grigio works well.
If you don't have any white wine on hand, you can use chicken broth instead.
Don't be afraid to add more cheese if you like a cheesy orzotto.
Serve the orzotto immediately with a sprinkle of fresh herbs, such as parsley, chives, or basil.
Leftover orzotto can be stored in the refrigerator for up to 3 days.

Conclusion:

This creamy mushroom orzotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. The orzotto is creamy and flavorful, with a rich mushroom flavor. It is also a good source of protein and fiber. If you are looking for a new and exciting way to cook with orzo, this recipe is a great option.