Mushroom Risotto Pressure Cooker Recipe

Name: Mushroom Risotto Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Butter; 1 Tablespoon Olive Oil; 1 cup Onions, Chopped; 1- 1/2 cup Arborio Rice; 1 pound Mushrooms - (crimini Or Other Mushrooms); 3- 1/2 cups Vegetable Or Chicken Stock Or Bouillon, Divided; 1/2 cups White Wine; 1 teaspoon Parsley; 1 teaspoon Thyme; 2 leaves Bay Leaves; 1 dash Lemon Juice; 1 Tablespoon Truffle Oil; 1 cup Parmigiano-Reggiano

Servings: persons

1 Tablespoon Butter
1 Tablespoon Olive Oil
1 cup Onions, Chopped
1- 1/2 cup Arborio Rice
1 pound Mushrooms - (crimini Or Other Mushrooms)
3- 1/2 cups Vegetable Or Chicken Stock Or Bouillon, Divided
1/2 cups White Wine
1 teaspoon Parsley
1 teaspoon Thyme
2 leaves Bay Leaves
1 dash Lemon Juice
1 Tablespoon Truffle Oil
1 cup Parmigiano-Reggiano

1
Heat butter and oil in the pressure cooker.
2
Saute onions until soft but not brown.
3
Stir in rice, making sure to coat it thoroughly with oil/butter.
4
Stir in mushrooms (1/2 to 1 pound).
5
I like a lot of mushrooms so I use a whole pound.
6
Sometimes I get specialty mushrooms as opposed to regular Crimini.
7
Next add in 3-1/4 cups of stock.
8
Also mix in, parsley, thyme, bay leaves, lemon juice, truffle oil and white wine.
9
Lock the lid in place and over high heat bring to high pressure.
10
Adjust the heat to maintain high pressure and cook for 6 or 8 minutes.
11
Reduce pressure with quick release method.
12
Remove the lid and tip away from you to allow excess steam to escape.
13
Taste the rice and if it is not sufficiently cooked, add a bit more stock and stir.
14
Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency.
15
When rice is ready, remove bay leaves.
16
Stir in cheese, leaving some to sprinkle on top and serve!

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Butter, 1 Tablespoon Olive Oil, 1 cup Onions, Chopped, 1- 1/2 cup Arborio Rice, and more.

Yes, Mushroom Risotto Pressure Cooker falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Risotto Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions