Pressure Cooker Mushroom Risotto ~Instant Pot Cooking ~ Fool Proof Risotto Recipe ~ Noreen's Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Melt 2 tablespoons of butter and 2 tablespoons of olive oil in the pressure cooker.

Add 1 cup of finely diced onion and 4-5 minced garlic cloves, sauté until fragrant.

Add 2 cups of arborio rice to the pot and stir to coat with the oil and butter.

Add 1 tablespoon of dried parsley and 1 teaspoon of dried thyme, stir to combine.

Add 1 pound of sliced cremini mushrooms to the mixture and stir.

Pour in 4 cups of chicken broth.

Seal the pressure cooker lid and set the pressure valve to sealed.

Set the pressure cooker to cook for 7 minutes at high pressure.

Once cooking is complete, perform a quick release of the pressure and remove the lid.

Stir the risotto and add 2 tablespoons of butter and 1/2 cup of heavy cream, mixing until creamy.

Add 1/2 cup of freshly grated parmesan cheese and stir to combine.

If the risotto is too thick, add more chicken broth to reach desired creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens