Pressure Cooker Mushroom Risotto
April 13, 2019
"Received in an email from a kitchen specialist store."
- Serving Size: 1 (509.7 g)
- Calories 551.5
- Total Fat - 20 g
- Saturated Fat - 8.1 g
- Cholesterol - 33.8 mg
- Sodium - 631.5 mg
- Total Carbohydrate - 74.8 g
- Dietary Fiber - 3.6 g
- Sugars - 8.1 g
- Protein - 16.7 g
- Calcium - 227.5 mg
- Iron - 1.7 mg
- Vitamin C - 3 mg
- Thiamin - 0.2 mg
Pour and heat the olive oil in the pressure cooker over medium heat and saute the onions for a few minutes until tender and translucent.
Add in the garlic and cook it for about 30 seconds or until fragrant and then stir in your arborio rice, coating the grains with oil and add your chopped mushrooms and give it a few seconds to fry in the hot oil to release flavour.
Gently pour the chicken stock and white wine into the mixture and give everything one last stir then lock in the lid securely to start pressure cooking (this will vary depending on your pressure cooker)
Turn up the heat to high to bring your cooker to high pressure and once the pressure cooker has reached its high pressure, reduce the heat to low, then allow the risotto to cook for 5 minutes.
After 5 minutes, turn off the heat and quickly release the pressure before carefully removing the lid.
Stir in the grated parmesan cheese and butter, cover with the lid, and let the rice absorb the rest of the flavourful liquid for 5 minutes.
Season your risotto to taste and spoon it into a bowl and garnish with extra parmesan cheese and basil on top.
Tips & Variations
No special items needed.