Mushroom Risotto

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Mushroom Risotto

Mushroom Risotto

4.6 from 10 votes
Pressure Cooking Time 4 mins
Total Time 4 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 499 kcal


  • 4 ounces shiitake mushrooms
  • 2 tablespoons light olive oil
  • 1 1/2 cups arborio rice
  • 3 large shallots chopped
  • 1 teaspoon porcini powder
  • 1/2 cup dry white wine
  • 2 cups low-salt chicken broth or more
  • 1 teaspoon kosher salt
  • 1 cup Parmesan cheese freshly grated
  • 2 tablespoons fresh parsley chopped
  • Freshly ground pepper to taste


  • Cut mushrooms to bite-size pieces. Heat oil in your pressure cooker over medium-high heat. Add rice, shallots, and porcini powder, stir for 1 minute.
  • Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 2 cups broth, salt, and mushrooms.
  • Lock lid in place, bring to HIGH pressure, and cook for 4 minutes. Release the pressure.
  • Leave uncovered over medium-high heat until rice is creamy and tender but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes.
  • Mix in cheese and parsley. Season risotto to taste with pepper.


Calories: 499kcalCarbohydrates: 68gProtein: 17gFat: 15gSaturated Fat: 5gCholesterol: 17mgSodium: 1026mgPotassium: 382mgFiber: 4gSugar: 3gVitamin A: 364IUVitamin C: 4mgCalcium: 317mgIron: 4mg
Food Group Mushrooms, Rice, Pasta & Grains
Keyword Easy, Quick
Cooking Method Pressure Cooking
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