Easy Mushroom Risotto

Ingredients

– 1 cup Arborio rice
– 8 oz. fresh mushrooms, sliced
– 1 tsp. coarse kosher salt
– 1 Tbsp. extra virgin olive oil
– 2 1⁄4 cups vegetable stock or water*
– 1 small onion, peeled, halved and chopped in Chop ’N Prep Chef
– 1⁄2 cup Parmesan cheese

Preparation

  1. Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
  2. Pour rice into Tupperware Microwave Pressure Cooker base and add vegetable stock, mushrooms, onion, salt and oil. Seal and microwave on 70% power 13 minutes.
  3. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 4–6 minutes, before opening.
  4. Remove cover and stir in Parmesan cheese

 

To order the products used in this recipe, click on the images below:

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5 thoughts on “Easy Mushroom Risotto

  1. Hi from Australia! I am still getting to know my pressure cooker and loved how easy this recipe was and turned out the right consistently (unlike some recipes I have tried in slow cooker or oven).
    I did find it a little bland though? Have you experimented with fresh herbs, garlic, lemon or other vegetables?

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