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Mushroom risotto (in the Cook's Essentials pressure cooker)


For the 4 litre cooker:

1tbsp oil

25g butter

1 medium onion, finely chopped

1 clove garlic, crushed

200g Chestnut mushrooms, finely chopped

350g Arborio rice

850ml hot vegetable stock

150ml white wine

1tbsp soy sauce


25g grated Parmesan

2tbsp chopped tarragon


For the 2.5 litre cooker:

1tbsp oil

15g butter

1 small onion, finely chopped

1/2 clove garlic, crushed

100g Chestnut mushrooms, finely chopped

175g Arborio rice

425ml hot vegetable stock

75ml white wine

1/2 tbsp soy sauce


50g grated Parmesan

1tbsp chopped tarragon





How to make it...


Heat the pressure cooker on ‘Brown’ or 'Saute' then add the oil, butter, onion, garlic and mushrooms and cook for 5-10 minutes until softened.


Add the rice, hot stock, wine, soy sauce and some pepper and stir well.


Close pressure cooker and select ‘Risotto’.  CLOSE valve and cook for 6 minutes.


Reduce pressure rapidly.  Add Parmesan and chopped tarragon, stir together then serve.

s i m o n   b r o w n . t v

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