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.
- Cook Time
- Prep Time
- 4 to 6 ServingsServings
- 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.