Basic Pressure Cooker Risotto- cook for your life- anti-cancer recipes

Basic Pressure Cooker Risotto

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Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

A pressure cooker makes easy work of risotto. This basic Pressure Cooker Risotto recipe is the template that will allow you to make untold variations of this classic northern Italian dish. There’s little to...


  • 1 tablespoon olive oil or butter
  • 1 medium onion, finely diced
  • 1 ⅓ cups Arborio rice
  • 1 lemon, juiced, mixed with 3 tablespoons of water
  • 2 ½ cups hot vegetable stock
  • 1 tablespoon sweet butter
  • 3 tablespoons freshly grated Parmesan cheese

Nutrition Facts


278 cals


9 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


44 g


2 g


2 g


6 g


116 mg


  1. Heat the olive oil in a pressure cooker over medium-high heat. Sauté the onions until they are soft and transparent but without color about 5 minutes. Add the rice and cook until it becomes transparent at the edges, about 1 minute. Add the lemon mixture and cook, stirring, until it is almost absorbed.
  2. Add the warm stock and stir to mix. Lock the pressure cooker lid.  When the pressure comes up, cook at medium-high pressure for 6 minutes. Use a timer for this or the rice will overcook. Take the cooker off the heat and to the sink. Run cold water over the lid to release the pressure and stop the cooking. The pot will make a loud ‘sigh’ when it does this.
  3. Remove the lid and put the rice back on the heat, uncovered. It will look soupy at this stage, and the rice will be just al dente, and a little chewy. Over a medium high flame, bring the rice back to a simmer. Beat in the butter and cheese. It’s at this point you can add peas, or mushrooms or any other ingredients. Cook stirring, 1 minute more and cover. Turn the heat off and let the risotto sit for 3-5 minutes. The risotto should look creamy and the rice be ‘al dente’.  Serve immediately.

Chef Tips

It’s important to serve risotto as soon as it is at it’s creamy best. The rice will continue to absorb liquid as it sits. If your risotto has sat too long and is a little sticky and stodgy looking, add a ladleful of hot stock and stir it in to bring it back to creaminess.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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