Easy Pressure Cooker Mushroom Risotto
This easy pressure cooker mushroom risotto is the perfect recipe to have on hand for those weeknights when you want to cook a delicious dinner but cooking feels a bit much. We’ve made things super simple with just 5 main ingredients and the magic of an electric pressure cooker to get this dinner on the table in just 20 minutes!
Servings 4 servings
Calories 454kcal
Ingredients
- 1 brown onion finely diced
- 2 cloves garlic crushed or finely chopped
- 1 tablespoon olive oil
- 250 grams white button mushrooms sliced
- 2 cups arborio rice
- 4 cups plant-based chicken stock or vegetable stock
- Salt and pepper
- ¼ cup parmesan optional
- Chopped parsley to serve
Instructions
- Turn your electric pressure cooker onto Saute - High and heat the olive oil in the base of the pot. Add in the onions and cook, stirring with a wooden spoon, until translucent. Add in the garlic and the mushrooms and continue cooking until the mushrooms have softened and reduced in size. Add the arborio rice and continue cooking until the grains begin to turn translucent.
- Add the stock to the pot and mix to combine before placing the lid of the pot on, ensuring it’s sealed. Switch the pressure cooker to manual pressure cook mode and set the timer for 5 minutes.
- Carefully release the pressure and remove the lid. Mix the risotto until it comes together. Add the parmesan if using and season well with salt and pepper. Serve immediately with chopped parsley to garnish if desired.
Notes
Stock: I use the Massel brand plant based chicken-style stock which is available at the supermarket but if you can’t find it, a good quality vegetable stock or regular chicken stock will also work fine here depending on your dietary needs.
Nutrition
Calories: 454kcal | Carbohydrates: 87g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 327mg | Fiber: 4g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 5mg