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    You are in: Home / Recipes / Mushroom Risotto in Pressure Cooker Recipe
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    Mushroom Risotto in Pressure Cooker

    Mushroom Risotto in Pressure Cooker. Photo by Mikekey

    1/2 Photos of Mushroom Risotto in Pressure Cooker

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    CJ13's Note:

    Easy Risotto recipe that will have everyone asking for seconds.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
    2. 2
      Add onion and garlic. Saute until translucent.
    3. 3
      Add portabella and rice. Stir until rice is coated with oil.
    4. 4
      Add Chicken broth.
    5. 5
      Cover and cook under high pressure for 7 minutes.
    6. 6
      Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

    Ratings & Reviews:

    • on March 18, 2013

      55

      Wow! This was so good and so easy. This is a great base recipe. I browned some sausage then removed it from the cooker. Then sautéed some garlic, shallots, leeks and mushrooms. I added the sausage back and rice then added 3 cups of chicken stock and 1 cup of white wine. This was delicious. I will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2008

      55

      I couldn't believe this method would turn out great risotto, but it does. I think more detailed instructions for releasing the pressure would be helpful for newbies like me -- run the bottom of the cooker under cold water. I added a splash of white wine to the sauteeing rice and 2 cups cubed butternut squash just before locking on the lid. Used vegetable broth and left off the cheese for a vegetarian meal. I walked into the kitchen at 6:30 p.m. and we ate dinner at 7:05, which included peeling and chopping a butternut squash. Fantastic recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2010

      55

      I cook a LOT but haven't added risotto to my repertoire because I was put off by the thought of standing at the stove, stirring, for the better part of an hour. So I was really excited to find this recipe... so excited I got up off the sofa and went to the store to buy ingredients for it right then and there... at 10:30 at night. :P I followed the recipe as written, adding a couple of sprigs of fresh rosemary and several basil leaves cut in ribbons. It's EXCELLENT and I can't thank you enough. This one's a keeper for sure.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Mushroom Risotto in Pressure Cooker

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 637.4
     
    Calories from Fat 292
    45%
    Total Fat 32.5 g
    50%
    Saturated Fat 13.1 g
    65%
    Cholesterol 44.9 mg
    14%
    Sodium 1194.7 mg
    49%
    Total Carbohydrate 66.2 g
    22%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.4 g
    13%
    Protein 19.0 g
    38%

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