Light Speed Pressure Cooker Risotto Recipe

Looking for a pressure cooker risotto recipe? This risotto is thick and creamy, like you spent hours slaving away over the stove. Only it takes 7 minutes. Serves 4 as a side, 2 as an entree.
Course Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 2 servings
Calories 1029kcal
Author Stephanie Stiavetti


  • 1/4 cup olive oil
  • 1 medium onion chopped
  • 1 1/2 to 2 cups mushrooms cleaned and chopped into nice large bits
  • 5 large carrots peeled and chopped
  • 1 1/2 cups chopped butternut squash in 1-inch cubes
  • 3 cloves of garlic diced
  • 1 1/2 cups arborio rice
  • 3 3/4 cups chicken or vegetable broth
  • 1/4 cup Parmesan cheese (or if you’re vegan, use 1/4 cup nutritional yeast)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 teaspoons chopped fresh sage leaves


  • In the base of the pressure cooker, heat olive oil over medium heat. Add the onions and cook until translucent. Add the mushrooms and brown for 4 minutes, stirring occasionally. Add carrots and garlic, cooking for another 4 minutes. Sprinkle in rice and allow to fry for 1 minute, stirring constantly so it doesn't stick. Add broth and allow to come up to temp, just about a boil, and add cheese, salt, and pepper, giving the whole lot a big stir.
  • Finally, add the squash – you don’t want to add it until just before you throw the lid on, or else it may disintegrate. Set lid and pressure to highest setting (2 on the Fagor) and once it comes up to full pressure, start the timer for 7 minutes.
  • When it’s done, remove the lid and give it another good stir. Add more salt to taste and serve sprinkled with chopped sage.


Calories: 1029kcal | Carbohydrates: 153g | Protein: 28g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 8mg | Sodium: 2780mg | Potassium: 1656mg | Fiber: 9g | Vitamin A: 58900IU | Vitamin C: 62.7mg | Calcium: 290mg | Iron: 3.8mg