Mushroom Risotto



A quick and delicious Mushroom Risotto made effortlessly in a pressure cooker. Creamy and flavorful, this dish is perfect for a cozy dinner.

Ingredients:
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups vegetable or mushroom broth
  • 1 cup sliced mushrooms
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

Set the pressure cooker to saut mode and heat olive oil

Add chopped onion and minced garlic, saut until softened

Stir in Arborio rice and cook for 2 minutes until lightly toasted

Pour in white wine, stirring until mostly evaporated

Add sliced mushrooms, broth, salt, and pepper

Stir well

Close the pressure cooker lid and set to high pressure for 6 minutes

Once done, release pressure and open the lid carefully

Stir in butter and Parmesan cheese until creamy and smooth

Garnish with fresh parsley and additional Parmesan if desired

Serve hot and enjoy your Mushroom Risotto!


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