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Risotto with Wild Mushrooms


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Risotto with Wild Mushrooms


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Risotto with Wild Mushrooms

Making risotto in a pressure cooker is so easy and quick and this one has so much flavor from the mushrooms it does not miss the cheese.


  • Prep Time : 10 minutes min
  • Cook Time : 15 minutes min
  • Ready Time : 25 min


4 to 6


  • 4 cups vegetable stock
  • 2 cups Water
  • 3 tablespoons margarine (such as Earth Balance)
  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 1/2 lb. mushrooms, any variety, sliced
  • 2 cups Arborio rice
  • 1/2 cup Dry white wine
  • Salt and pepper to taste


1 In a pressure cooker over medium heat, melt 2 tablespoons of the margarine with the olive oil. Add the onion and saute until tender and translucent about 5 minutes.
2 Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
3 Add the 4 cups of stock and 2 cups of water and cover pot according to manufacturers directions and bring up to pressure, cook for 10 minutes and then release the pressure.
4 Uncover and adjust seasoning to taste. Add last tablespoon of margarine and serve.



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4 Responses to Risotto with Wild Mushrooms

  1. Sounds delicious.Can we substitute more olive oil instead of margarine? Don’t have a pressure cooker, is it microwavable, or can it be cooked on a low flame on the stove?

  2. Wow. Kosher and non-dairy too. This is a ‘got to try’ recipe for sure. Thank you so much. I can’t wait to give it a go along with the olive oil non-dairy gelato and Horchata. What a treat.

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