CategoryDifficultyBeginner

Great risotto is easy with a pressure cooker and here's proof!

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 4 tbsp Olive Oil
 4 tbsp Unsalted butter, 2 x 2 tbsp
 1 Medium onion, diced
 2 Garlic cloves, minced
 8 oz Mushrooms, sliced
 1.50 cups Arborio rice
 3 cups Broth (chicken or vegetable)
 1 cup White table wine
 1.50 cups Fresh grated parmesan cheese

1

Heat Olive oil and 2 Tbsp butter in pressure cooker.

2

Add onion and garlic, saute until translucent (7-10 min.).

3

Add rice, stir until saturated with oil.

4

Add mushrooms, stir.

5

Add broth and wine.

6

Cover and cook on high for 7 minutes.

7

Quick release pressure, add remaining 2 Tbsp. butter.

8

Stir in Parmesan cheese and serve.

Ingredients

 4 tbsp Olive Oil
 4 tbsp Unsalted butter, 2 x 2 tbsp
 1 Medium onion, diced
 2 Garlic cloves, minced
 8 oz Mushrooms, sliced
 1.50 cups Arborio rice
 3 cups Broth (chicken or vegetable)
 1 cup White table wine
 1.50 cups Fresh grated parmesan cheese

Directions

1

Heat Olive oil and 2 Tbsp butter in pressure cooker.

2

Add onion and garlic, saute until translucent (7-10 min.).

3

Add rice, stir until saturated with oil.

4

Add mushrooms, stir.

5

Add broth and wine.

6

Cover and cook on high for 7 minutes.

7

Quick release pressure, add remaining 2 Tbsp. butter.

8

Stir in Parmesan cheese and serve.

Pressure Cooker Mushroom Risotto