Mushroom Risotto - Cook For Your Life-anti-cancer recipes
Mushroom Risotto
Servings: 3
Prep time: 30

This is delicious! If you use a pressure cooker you can have this risotto on the table in 20 minutes. Beating in the butter and cheese in step 4 makes the risotto creamier. To cut down on the fat, omit the butter and just beat in the cheese.


  1. Heat 1 tablespoon of olive oil in a sauté pan over a medium-high flame. Sauté the shallots and thyme until the shallots start to soften. Add the mushrooms, sprinkle with salt and sauté until they start to wilt and darken, about 5 minutes. Turn off the heat, cover, and set aside to steam.
  2. Add the 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 run cold water over the lid to release the pressure and stop the cooking.


  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 teaspoon fresh thyme, leaves removed and chopped
  • 1 pound baby portabella or crimini mushrooms, caps wiped clean and thinly sliced
  • 1 medium onion, finely diced
  • 3/4 cup Arborio rice
  • 1 lemon, juiced
  • 2 cups stock (chicken, mushroom or vegetable), warmed
  • 2 teaspoons butter (optional)
  • 1 tablespoon freshly grated Parmesan cheese
  • Sea salt, to taste

Nutritional Information


396 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g


60 g


9 g


4 g


13 g


1045 mg

*per serving

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