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Pressure Cooker Risotto


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  • 8 oz. fresh mushrooms
  • 2 C arborio rice
  • 4 C chicken broth
  • 1/2 C dry white wine
  • 2 T shallots
  • 1/2 C grated parmesan cheese
  • 3 T olive oil
  • salt and pepper to taste


Servings 6


Step 1

Coarsely chop mushrooms and shallots, set aside. In a 6 quart pressure cooker, simmer shallots in hot olive oil for 3 minutes, stirring often. Do not brown. Add mushrooms and rice and stir constantly for additional minutes. Add broth and wine, stir. Close lid and bring up to high pressure. once pressure has been attained, cook for 7 minutes. Release pressure with quick release. Thoroughly stir, adding in grated Parmesan cheese, salt and pepper, if desired.


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