Veronica’s 7-Minute Mushroom Risotto

Serves 4

Made using a large pressure cooker


  • 4 tbsp olive oil
  • 25g butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 295g Arborio rice
  • 250g mushrooms, sliced
  • 850ml chicken stock
  • 120g Parmesan, grated


  1. Heat the oil and butter in the pressure cooker on a medium heat.
  2. Add the onion and garlic and saut until translucent.
  3. Stir in the rice so all the grains are coated, then add the mushrooms and stir thoroughly.
  4. Add the stock, put the lid on and bring the pan up to pressure.
  5. When the cooker reaches pressure, regulate the heat and cook for 7 minutes.
  6. Release the pressure from the cooker and remove the lid.
  7. Stir in the Parmesan and serve. The risotto will thicken as it cools.