Creamy Mushroom Risotto

Serves: 4-6 servings   •   Time: 15 minutes


4 tbsp olive oil
4 tbsp butter
1 medium onion (diced)
2 garlic cloves (minced)
250g Portobello mushrooms
1 ½ cups Arborio or risotto rice
4 cups chicken or vegetable broth
1 cup freshly grated Parmesan cheese


  1. On the pressure cooker control panel, turn the menu knob to “Fry” and press start
  2. Heat the olive oil and half the butter
  3. Add the onion and garlic and saute until translucent
  4. Add the mushrooms and rice and stir until the rice is coated well with the oil
  5. Add in the chicken/vegetable broth
  6. Place the lid on the pressure cooker
  7. Cancel the “Fry” function and then turn the menu knob again until you reach the “Rice” function (this will default to 7 minutes)
  8. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  9. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button
  10. Release the pressure by holding the pressure release button on the top of the lid
  11. Open the lid and add the remaining butter. Stir in the parmesan cheese
  12. Enjoy!

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