Shannon's Mushroom Risotto Pressure Cooker

Delight in the rich, velvety flavors of Shannon's Mushroom Risotto, effortlessly prepared in a pressure cooker for a quick yet elegant meal. This recipe combines the earthy depth of button or cremini mushrooms with the creamy texture of perfectly cooked Arborio rice, elevated by the subtle tang of dry white wine and the nutty richness of freshly grated Parmesan. With a hands-off cook time of just six minutes under pressure, this dish transforms gourmet comfort food into a weeknight dinner hero. Finished with fresh parsley and a hint of garlic, this luxurious risotto is a perfect balance of simplicity and sophistication. Ideal for busy home cooks, it’s as flavorful as traditional stovetop versions but far more time-efficient. Serve immediately as a comforting main course or an impressive side dish.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1.5 cups Arborio rice
• 0.5 cups Dry white wine
• 4 cups Chicken or vegetable broth, warmed
• 10 ounces Button or cremini mushrooms, sliced
• 0.5 cups Parmesan cheese, freshly grated
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper, freshly ground

Directions

Step 1

Turn the pressure cooker to its sauté setting and heat the olive oil and butter.

Step 2

Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3

Add the Arborio rice and stir well for 1-2 minutes, allowing it to soak up the oil and butter while lightly toasting.

Step 4

Pour in the white wine and stir until it has mostly evaporated, about 2 minutes.

Step 5

Add the mushrooms and stir to combine with the rice mixture.

Step 6

Pour in the warmed broth, ensuring it covers the rice. Add salt and pepper, and stir.

Step 7

Seal the pressure cooker lid and set it to high pressure for 6 minutes.

Step 8

Once the timer goes off, perform a quick release of the pressure. Remove the lid carefully.

Step 9

Stir the risotto vigorously to release the starches and achieve a creamy consistency.

Step 10

Mix in the grated Parmesan cheese and chopped parsley. Adjust seasoning with additional salt and pepper, if needed.

Step 11

Serve the risotto immediately, garnished with extra Parmesan and parsley, if desired.

Nutrition Facts

Serving size	(1970.0g)

Amount per serving	% Daily Value*
Calories	1623.0

Total Fat 89.1g	0%
Saturated Fat 40.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 156.8mg	0%
Sodium 7644.0mg	0%
Total Carbohydrate 120.5g	0%
Dietary Fiber 6.7g	0%
Total Sugars 14.0g
Protein 69.6g	0%

Vitamin D 28.3IU	0%
Calcium 1439.3mg	0%
Iron 3.7mg	0%
Potassium 1702.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 17.8%

Carbs: 30.9%