Wild Mushroom Risotto
It’s true: you can make a fantastic risotto in one-quarter of the time by using a pressure cooker. Here, the risotto includes wild mushrooms, but feel free to vary the recipe by stirring in a cup of peas, beans or other cooked vegetables at the end. The directions below are designed for a stovetop pressure cooker; if you are using an electric pressure cooker, follow the manufacturer’s instructions.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chives | 1 tbsp (3g) | 1 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 12 oz. wild mushrooms, cleaned, trimmed and cut into bite-size
- pieces
- 2 shallots or 1/2 yellow onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine or vermouth
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup grated Parmigiano-Reggiano cheese
- Chopped fresh chives for garnish