Shannon's Mushroom Risotto - Pressure Cooker Recipe

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Shannon's Mushroom Risotto - Pressure Cooker
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Ingredients:

Directions:

  1. In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
  2. Add mushrooms and Arborio and stir constantly for additional minute.
  3. Add broth and wine; stir.
  4. Close lid and bring up to high pressure and cook for 7 minutes.
  5. Release pressure using cold-water release.
  6. Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 412.85 Kcal (1729 kJ)
Calories from fat 94.48 Kcal
% Daily Value*
Total Fat 10.5g 16%
Cholesterol 13.84mg 5%
Sodium 667.59mg 28%
Potassium 304.72mg 6%
Total Carbs 58.71g 20%
Sugars 2.06g 8%
Dietary Fiber 1.7g 7%
Protein 8.55g 17%
Vitamin C 13.6mg 23%
Iron 0.4mg 2%
Calcium 65.8mg 7%
Amount Per 100 g
Calories 123.92 Kcal (519 kJ)
Calories from fat 28.36 Kcal
% Daily Value*
Total Fat 3.15g 16%
Cholesterol 4.16mg 5%
Sodium 200.39mg 28%
Potassium 91.47mg 6%
Total Carbs 17.62g 20%
Sugars 0.62g 8%
Dietary Fiber 0.51g 7%
Protein 2.57g 17%
Vitamin C 4.1mg 23%
Iron 0.1mg 2%
Calcium 19.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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