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.


  • 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


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.