Mushroom Risotto in Pressure Cooker
Creamy, comforting, and packed with earthy flavors, this Mushroom Risotto in a Pressure Cooker is a game-changer for weeknight dinners or special occasions. Combining Arborio rice with tender sautéed cremini or button mushrooms, aromatic garlic, shallots, and fresh thyme, this recipe delivers restaurant-quality risotto in just a fraction of the time, thanks to the magic of a pressure cooker. A touch of dry white wine, rich Parmesan cheese, and a fresh herb garnish elevate the dish to gourmet status, all while keeping it simple and convenient. Perfectly balanced, creamy, and irresistibly delicious, this pressure cooker risotto is a one-pot wonder that’s sure to impress. Serve it hot for a cozy main course or elegant side dish your guests will rave about.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 cups Cremini or button mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 whole Garlic cloves, minced
- 1 whole Shallot, finely chopped
- 0.5 cup Dry white wine
- 4 cups Vegetable broth
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Turn the pressure cooker on to the sauté function and add olive oil and butter.
Once the butter melts, add the minced garlic and chopped shallot. Sauté for 2-3 minutes until softened and fragrant, stirring frequently.
Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and begin to brown slightly.
Stir in the Arborio rice, ensuring it gets well-coated with the oil and butter. Toast the rice for 1-2 minutes, stirring constantly.
Pour in the dry white wine, deglazing the bottom of the pot by scraping up any brown bits. Let the wine simmer for about 1 minute until mostly evaporated.
Add the vegetable broth, fresh thyme leaves, salt, and black pepper. Stir well to combine.
Close the pressure cooker lid, ensuring the valve is set to the sealing position. Cook on high pressure for 6 minutes.
Once the cooking time is complete, carefully perform a quick pressure release by moving the valve to the venting position.
Open the lid and stir the risotto vigorously. This will release the starches and make the risotto extra creamy.
Stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with additional salt and pepper if needed.
Serve the mushroom risotto hot, garnished with a sprinkle of parsley and additional Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
