Main Course

Speedy Pressure Cooker Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 0.500 pc Onion; 400.000 g Porcini mushrooms; 0.250 bunch Parsley; 50.000 g Parmesan; 3.000 tbsp Olive oil; 1.000 tsp Salt; 300.000 g Carnaroli rice; 125.000 ml Dry white wine; 1.000 l Vegetable broth; 50.000 g Butter; 0.500 tsp Black pepper

Gluten-free

Enjoy a luxurious and creamy mushroom risotto in under 25 minutes, thanks to the magic of pressure cooking. Perfect for a quick weeknight indulgence.

Total time25 min10 prep · 15 cook

Serves

Calories581 kcalper serving

Steps

1Onion400 gPorcini mushrooms1 bunchParsley50 gParmesan
Mise en Place: Chop 1 onion, slice 400 g porcini mushrooms, chop 1 bunch parsley, and finely grate 50 g parmesan. Measure out all remaining ingredients.
45 mlOlive oil1Onion400 gPorcini mushrooms5 mlSalt2½ mlBlack pepper
Heat 45 ml olive oil in an Instant Pot on Sauté mode. Add 1 onion and sauté for 2-3 minutes until softened. Add 400 g porcini mushrooms and sauté for another 3-4 minutes until they begin to brown. Season with 5 ml salt and 2½ ml black pepper.
300 gCarnaroli rice130 mlDry white wine
Add 300 g carnaroli rice to the pot and toast, stirring constantly, for 2 minutes until the edges become translucent. Pour in 130 ml dry white wine and deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
1 lVegetable broth
Add 1 l vegetable broth to the pot. Close the lid, set the valve to Sealing, and cook on High Pressure for 7 minutes. Once cooked, perform a Quick Release by carefully turning the valve to Venting.
50 gButter50 gParmesan1 bunchParsley5 mlSalt2½ mlBlack pepper
Open the lid. Stir in 50 g butter, 50 g parmesan, and half of the chopped parsley. Stir vigorously until the butter and cheese are fully incorporated and the risotto is creamy. Taste and adjust seasoning with more salt or black pepper if needed.
1 bunchParsley
Ladle the creamy risotto onto plates. Garnish each serving with the remaining chopped parsley.

Steps

1Onion

400 gPorcini mushrooms

1 bunchParsley

50 gParmesan

Mise en Place: Chop 1 onion, slice 400 g porcini mushrooms, chop 1 bunch parsley, and finely grate 50 g parmesan. Measure out all remaining ingredients.

45 mlOlive oil

1Onion

400 gPorcini mushrooms

5 mlSalt

2½ mlBlack pepper

Heat 45 ml olive oil in an Instant Pot on Sauté mode. Add 1 onion and sauté for 2-3 minutes until softened. Add 400 g porcini mushrooms and sauté for another 3-4 minutes until they begin to brown. Season with 5 ml salt and 2½ ml black pepper.

300 gCarnaroli rice

130 mlDry white wine

Add 300 g carnaroli rice to the pot and toast, stirring constantly, for 2 minutes until the edges become translucent. Pour in 130 ml dry white wine and deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.

1 lVegetable broth

Add 1 l vegetable broth to the pot. Close the lid, set the valve to Sealing, and cook on High Pressure for 7 minutes. Once cooked, perform a Quick Release by carefully turning the valve to Venting.

50 gButter

50 gParmesan

1 bunchParsley

5 mlSalt

2½ mlBlack pepper

Open the lid. Stir in 50 g butter, 50 g parmesan, and half of the chopped parsley. Stir vigorously until the butter and cheese are fully incorporated and the risotto is creamy. Taste and adjust seasoning with more salt or black pepper if needed.

1 bunchParsley

Ladle the creamy risotto onto plates. Garnish each serving with the remaining chopped parsley.

Speedy Pressure Cooker Mushroom Risotto

Speedy Pressure Cooker Mushroom Risotto

Ingredients

Nutrition

Nutrition per serving

Steps

Ingredients

Nutrition

Nutrition per serving

Steps