Easy Mushroom Risotto


– 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


  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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12 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?

    1. Sure! Just put in a little more spices or fresh herbs!!!
      Thank you for your comments!

    2. Alicia – I substitute some of the stock with white wine or champagne and also put in dried porcini mushrooms which I soak in boiling water. I add the juice from the mushrooms as part of the stock as well there’s heaps of flavour there. You can also add frozen peas.

    3. I had the same opinion I added garlic and thyme also lemon thyme another time. So delicious with the additions

  2. I added more mushrooms than suggested and sriracha after dishing it up. Added a kick of chili. It tasted great.

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