Creamy Portabella Mushroom Risotto
Indulge in the rich and creamy flavors of this Mushroom Risotto, expertly prepared in a pressure cooker for a quick and satisfying meal. The combination of arborio rice and fresh portabella mushrooms, enhanced with aromatic onion and garlic, results in a luxurious dish that’s both comforting and elegant. Finished with a generous amount of Parmigiano-Reggiano, this risotto is perfect for both weeknight dinners and special occasions. Enjoy this dish warm, paired with a fresh salad or crusty bread, and impress your family and friends with your culinary skills!
6
Servings
200
Calories
8
Ingredients
Ingredients
olive oil
4 tablespoons (N/A)
butter
4 tablespoons, divided (N/A)
onion
1 medium (diced)
garlic
2 cloves (minced)
portabella mushrooms
8 ounces (sliced)
arborio rice
1 1/2 cups (N/A)
chicken broth
4 cups (N/A)
Parmigiano-Reggiano cheese
1 - 1 1/2 cups (freshly grated)
Instructions
1
In a pressure cooker, heat 4 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
2
Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
3
Stir in the sliced portabella mushrooms and cook for another 3-4 minutes until they begin to soften.
4
Add the arborio rice to the pot, stirring to coat the rice grains with the oil and letting it toast for about 1-2 minutes.
5
Pour in the chicken broth, giving everything a good stir to combine.
6
Seal the pressure cooker lid and cook under high pressure for 7 minutes.
7
Once the cooking time is up, carefully release the pressure according to your cooker's instructions.
8
Open the lid and add the remaining 2 tablespoons of butter, stirring until melted and incorporated.
9
Gradually mix in the freshly grated Parmigiano-Reggiano cheese until the risotto is creamy and well-combined.
10
Serve hot, garnished with additional cheese if desired.
Nutrition Information
12g
Fat
16g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Portabella Mushroom Risotto?
It is a rich and creamy Italian-inspired dish made with arborio rice, fresh portabella mushrooms, and Parmigiano-Reggiano, prepared quickly in a pressure cooker.
How many servings does this recipe yield?
This recipe makes 6 servings.
How long do you cook the risotto under pressure?
The risotto should be cooked under high pressure for 7 minutes.
What type of rice is required for this recipe?
You should use 1 1/2 cups of arborio rice for the best results.
Can I use different mushrooms for this risotto?
While the recipe calls for 8 ounces of sliced portabella mushrooms, you can substitute other fresh mushrooms if desired.
Is this recipe vegetarian?
The recipe uses chicken broth, but you can easily make it vegetarian by substituting it with vegetable broth.
What kind of broth is used?
This recipe uses 4 cups of chicken broth.
How many calories are in one serving?
There are approximately 200 calories per serving.
What is the fat content per serving?
Each serving contains 12g of fat.
How many carbohydrates are in this risotto?
Each serving contains 16g of carbohydrates.
How much protein does this dish provide?
This recipe provides 8g of protein per serving.
Do I need to toast the rice?
Yes, you should toast the arborio rice in the oil and butter for 1-2 minutes before adding the broth.
How much olive oil is needed?
The recipe requires 4 tablespoons of olive oil.
How much butter is used in total?
A total of 4 tablespoons of butter is used, divided into two parts.
When is the butter added?
The first 2 tablespoons are used for sauteing at the start, and the remaining 2 tablespoons are stirred in after pressure cooking.
What aromatics are included in the recipe?
The recipe uses one medium diced onion and two minced garlic cloves.
What cheese is recommended for this dish?
Freshly grated Parmigiano-Reggiano cheese is used to give the risotto its creamy finish.
How much cheese should I use?
The recipe suggests using between 1 and 1 1/2 cups of freshly grated Parmigiano-Reggiano.
How should I prepare the mushrooms?
The 8 ounces of portabella mushrooms should be sliced before cooking.
What is the first step in the instructions?
The first step is to heat 4 tablespoons of olive oil and 2 tablespoons of butter in a pressure cooker over medium heat.
How long should I saute the onion and garlic?
Saute the onion and garlic for about 3-4 minutes until the onion is translucent and fragrant.
How do I release the pressure?
Carefully release the pressure according to your specific pressure cooker's instructions once the 7-minute timer is up.
Is this a one-pot meal?
Yes, this is a convenient one-pot meal made entirely in a pressure cooker.
What is the suggested garnish?
Serve the risotto hot, garnished with additional cheese if desired.
What are the recommended sides for this dish?
It is delicious when paired with a fresh salad or crusty bread.
Does this recipe contain sugar?
According to the provided nutritional data, this recipe does not contain added sugar.
What makes the risotto creamy?
The combination of the arborio rice's natural starch, the butter, and the Parmigiano-Reggiano creates a creamy texture.
Is this an easy recipe?
Yes, it is tagged as an easy recipe because the pressure cooker handles the labor-intensive stirring usually required for risotto.
How many ingredients are needed?
The recipe requires 8 main ingredients.
What is the preparation for the garlic?
The two cloves of garlic should be minced.