pressure cooker risotto
prep time
cook time
total time
recipe type: savoury
cuisine: vegan
serves: 2
  • 1 cup arborio rice
  • 2 cups stock (I used Massel)
  • 1 small onion diced
  • 1 clove garlic crushed
  • ½ tbs olive oil
  • Any other vegetables you'd like (artichokes, peas, spinach, mushrooms, pumpkin, tomato)
  1. Heat the oil in a pressure cooker and fry the diced onion until it softens.
  2. Add any other firm veggies you'd like such as mushrooms or pumpkin, and fry to caramelise slightly.
  3. Add the garlic and fry briefly.
  4. Add the rice and fry until the rice starts to look translucent and a few grains start to colour slightly.
  5. Add the liquid and stir.
  6. Close the pressure cooker and bring to high pressure, lower the heat and time for 7 minutes.
  7. When the time is up, run cold water over the top of the pressure cooker to cool it rapidly until the lock releases.
  8. Open the lid and stir in any extra veggies that don't need much cooking like peas or spinach.
  9. Serve with some vegan parmesan, like Vegusto piquant.
Recipe by quinces and kale at