Mushroom Risotto Pressure Cooker
Ingredients
- 1 Tablespoon Butter ⓘ
- 1 Tablespoon Olive Oil ⓘ
- 1 cup Onions, Chopped
- 1- 1/2 cup Arborio Rice ⓘ
- 1 pound Mushrooms - (crimini Or Other Mushrooms) ⓘ
- 3- 1/2 cups Vegetable Or Chicken Stock Or Bouillon, Divided ⓘ
- 1/2 cups White Wine ⓘ
- 1 teaspoon Parsley ⓘ
- 1 teaspoon Thyme ⓘ
- 2 leaves Bay Leaves ⓘ
- 1 dash Lemon Juice ⓘ
- 1 Tablespoon Truffle Oil ⓘ
Instructions
- Heat butter and oil in the pressure cooker.
- Saute onions until soft but not brown.
- Stir in rice, making sure to coat it thoroughly with oil/butter.
- Stir in mushrooms (1/2 to 1 pound).
- I like a lot of mushrooms so I use a whole pound.
- Sometimes I get specialty mushrooms as opposed to regular Crimini.
- Next add in 3-1/4 cups of stock.
- Also mix in, parsley, thyme, bay leaves, lemon juice, truffle oil and white wine.
- Lock the lid in place and over high heat bring to high pressure.
- Adjust the heat to maintain high pressure and cook for 6 or 8 minutes.
- Reduce pressure with quick release method.
- Remove the lid and tip away from you to allow excess steam to escape.
- Taste the rice and if it is not sufficiently cooked, add a bit more stock and stir.
- Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency.
- When rice is ready, remove bay leaves.
- Stir in cheese, leaving some to sprinkle on top and serve!
Nutrition & Diet Analysis (per serving)
823
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).