Traditionally, risotto is made by constantly stirring the rice while slowly ladling in stock. It’s time-consuming and not particularly exciting. You’ll need a pressure cooker for this speedy version that cooks perfectly every time.

Time: 30 minutes

Serves: 8


40g avocado oil or other neutral-flavoured cold-pressed oil
200g onions – diced
4 cloves garlic – finely chopped
250g mushrooms – chopped
400g carnaroli rice
900g chicken or vegetable stock
15g salt
1.5g dried parsley or 3g fresh

Place your pressure cooker on medium-high heat.

Add the oil, onions, and garlic. Cook, stirring occasionally for five minutes.

Add the mushrooms, stirring occasionally for three minutes.

Add the rice, stirring occasionally for three minutes.

Stir in the stock.

Seal the lid, increase heat to high if using a stove-top cooker, and cook for seven minutes at high pressure once pressure is reached, adjusting heat as required.

Safely release pressure and remove the lid.

Stir in salt and parsley.

Serve immediately.

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