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

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.

Questions

Can I make Pressure Cooker Mushroom Risotto dairy-free?

Yes. The dairy in this entry 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.

How long does Pressure Cooker Mushroom Risotto keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Mushroom Risotto?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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