Pressure cooker mushroom risotto
Easy pressure cooker side dish.
Servings 4 servings
Calories 209kcal
Ingredients
- 1 tbsp olive oil
- 1/2 cups diced yellow onion, (about 1/2 medium onion)
- 1 1/2 cups arborio rice, or other short grain white rice
- 4 oz. mixed fancy mushrooms, oyster, shitake, portobello, medium chop
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 1/2 cup freshly grated parmesan cheese
- 1/2 to 1 tsp salt,
- 1/2 tsp black pepper
Instructions
- Set your electric multi cooker to saute, add the olive oil and diced onion and cook for 2 minutes to soften slightly.
- Add the rice to the pot and stir to coat the rice with the oil, 30 seconds, then add the chopped mushrooms and white wine. Stir until most of the wine is absorbed, about 2 minutes.
- Add the vegetable broth, put the lid on the cooker and set for steam, high pressure for 4 minutes.
- Once the pressure cooker is done, manually release the pressure and remove the lid. Turn the cooker back on to saute, and cook to reduce the liquid slightly, if necessary. (The rice should be somewhat watery).
- Stir in the parmesan cheese and taste, adjust salt and pepper as desired.
- Serve immediately, garnish with chopped parsley and additional grated parmesan.
Notes
Adapted from a Lorna Sass recipe as told by Mark Bittman in the New York Times.
Nutrition
Calories: 209kcal