Pressure Cooker Mushroom Risotto

Name: Pressure Cooker Mushroom Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 tbsp unsalted butter; 2 shallots, finely diced; 4 garlic cloves, minced; 1 lb cremini or baby bella mushrooms, sliced; 1.5 cups Arborio rice; 1/2 cup dry white wine (or additional broth); 4 cups low-sodium vegetable broth, warm; 2 tsp fresh thyme leaves; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1 cup Parmesan cheese, finely grated; 2 tbsp cold unsalted butter (for finishing), cubed; 2 tbsp fresh flat-leaf parsley, chopped

A creamy, hearty Italian risotto loaded with earthy mushrooms and Parmesan, ready without the constant stirring thanks to the pressure cooker. A satisfying weeknight dinner that tastes like it took hours.

40 minEasyServes 4440 cal/serving

ItalianDinnerPressure CookerVegetarianLow CarbNut-FreeEgg-FreeCorn-Free

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Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
2 shallots, finely diced
4 garlic cloves, minced
1 lb cremini or baby bella mushrooms, sliced
1.5 cups Arborio rice
1/2 cup dry white wine (or additional broth)
4 cups low-sodium vegetable broth, warm
2 tsp fresh thyme leaves
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup Parmesan cheese, finely grated
2 tbsp cold unsalted butter (for finishing), cubed
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Set the pressure cooker to saute mode. Heat 2 tbsp olive oil and 2 tbsp unsalted butter together until the butter foams.
2

Add 2 finely diced shallots and cook, stirring, for 2 minutes until softened. Add 4 minced garlic cloves and cook 30 seconds more.
3

Add 1 lb sliced cremini or baby bella mushrooms and cook, stirring occasionally, for 4-5 minutes until they release their moisture and begin to brown. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
4

Add 1.5 cups Arborio rice and stir for 1-2 minutes until the grains are coated in fat and look slightly translucent at the edges.
5

Pour in 1/2 cup dry white wine (or additional broth) and stir until absorbed, about 1 minute. Add 2 tsp fresh thyme leaves and 4 cups warm low-sodium vegetable broth. Stir to combine.
6

Lock the lid and cook on high pressure for 5 minutes. Quick-release the pressure immediately.
7

Open the lid and stir vigorously. The risotto will look soupy - this is normal. Stir in 1 cup finely grated Parmesan cheese and 2 tbsp cubed cold unsalted butter (for finishing) in batches until melted and the risotto is creamy.
8

Taste and adjust seasoning. Serve immediately, topped with 2 tbsp chopped fresh flat-leaf parsley and extra Parmesan.

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Questions

What can I use instead of arborio rice in Pressure Cooker Mushroom Risotto?

The entry for Pressure Cooker Mushroom Risotto calls for 1.5 cups Arborio rice. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

Can I make Pressure Cooker Mushroom Risotto dairy-free?

Yes. The dairy in Pressure Cooker Mushroom Risotto is 2 tbsp unsalted butter, 1 cup Parmesan cheese, finely grated, 2 tbsp cold unsalted butter (for finishing), cubed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Pressure Cooker Mushroom Risotto vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter, 1 cup Parmesan cheese, finely grated and 2 tbsp cold unsalted butter (for finishing), cubed. For fully plant-based entries, see the vegan dinner collection.

How many carbs are in Pressure Cooker Mushroom Risotto?

One serving (the recipe makes 4) has 11 g of carbohydrate in about 440 calories, with 10 g protein and 36 g fat, plus 2 g fiber and 1919 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Pressure Cooker Mushroom Risotto?

Yes. Refrigerate what is left of Pressure Cooker Mushroom Risotto within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

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