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.
Risotto with Wild Mushrooms
Servings
4 Servings
Ingredients
- 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
Instructions
- 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.
Enjoy, so glad you like my recipes.
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.
More olive oil should be fine. There is a way to make risotto in the microwave, but I have not tried it. You can try and use the instructions here with these ingredients – http://www.myrecipes.com/recipe/asparagus-lemon-risotto-50400000127540/
Or it will work on the stove, but you need to add liquid stir constantly, follow any other risotto recipe instructions.
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?