Pressure Cooker Mushroom Risotto
We’re all rice lovers around here, and we love good rice. This is why preparing the perfect risotto is often a difficult task. It needs to be the right proportion of everything, which is why using the pressure cooker to create a mushroom risotto is one of the best decisions we ever made.
A great risotto needs to have the perfect creamy consistency, and the pressure cooker can deliver just that and more! This recipe is a great way to try something different using a well-loved ingredient, adding in the mushrooms, cheese, and basil for an even better experience. What we love the most about this recipe is that it allows us to have restaurant-quality food from the comfort of our home, all while doing very little work! If you’re a fan of pressure cooker rice, then you’ll also love this risotto recipe. You can always adjust the water ratio depending on how creamy or how dry you prefer your risotto. If you give it a try, let us know in the comments!
Set your pressure cooker to a high sauté setting.
Place 2 tablespoons of butter. Sauté the garlic and onion, stirring often, until onions have become translucent, or for about 3 to 4 minutes.
Add in the mushrooms and cook until tender while stirring occasionally, for about 3-4 minutes. Season with salt and pepper to taste.
Pour the chicken broth, rice, and dried thyme.
Change the setting to manual, then adjust the pressure to high, and set the time to 6 minutes.
Once finished, quick-release pressure according to your pressure cooker’s manual.
Add the remaining 2 tablespoons of butter and freshly grated Parmesan cheese. Stir for about 30 seconds to 1 minute or until heated through.
Transfer and serve with more Parmesan cheese and basil leaves for garnish.
Ingredients
Directions
Set your pressure cooker to a high sauté setting.
Place 2 tablespoons of butter. Sauté the garlic and onion, stirring often, until onions have become translucent, or for about 3 to 4 minutes.
Add in the mushrooms and cook until tender while stirring occasionally, for about 3-4 minutes. Season with salt and pepper to taste.
Pour the chicken broth, rice, and dried thyme.
Change the setting to manual, then adjust the pressure to high, and set the time to 6 minutes.
Once finished, quick-release pressure according to your pressure cooker’s manual.
Add the remaining 2 tablespoons of butter and freshly grated Parmesan cheese. Stir for about 30 seconds to 1 minute or until heated through.
Transfer and serve with more Parmesan cheese and basil leaves for garnish.