Pressure Cooker Mushroom Risotto Recipe | Yummly

Pressure Cooker Mushroom Risotto

SERIOUS EATS
19Ingredients
50Minutes
560Calories
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Ingredients

US|METRIC
  • 1 quart store bought low sodium chicken stock (or homemade, or vegetable stock)
  • 1 ounce dried porcini mushrooms (optional)
  • 1 1/2 pounds mixed mushrooms (such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved)
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter
  • kosher salt
  • freshly ground black pepper
  • 1 yellow onion (medium, finely chopped, about 6 ounces; 170g)
  • 2 cloves garlic (finely minced)
  • 1 1/2 cups risotto rice (such as arborio or vialone nano)
  • 2 teaspoons soy sauce
  • 1 tablespoon miso paste (light)
  • 3/4 cup dry white wine
  • 1/4 cup heavy cream (optional; see note)
  • 1 ounce parmigiano reggiano cheese (finely grated, plus more for serving)
  • fresh herbs
  • chervil
  • tarragon
  • chives
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    NutritionView More

    560Calories
    Sodium22% DV520mg
    Fat43% DV28g
    Protein24% DV12g
    Carbs20% DV61g
    Fiber20% DV5g
    Calories560Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol50mg17%
    Sodium520mg22%
    Potassium700mg20%
    Protein12g24%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A15%
    Vitamin C15%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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