Ingredients
– 1 cup Arborio rice
– 8 oz. fresh mushrooms, sliced
– 1 tsp. coarse kosher salt
– 1 Tbsp. extra virgin olive oil
– 2 1⁄4 cups vegetable stock or water*
– 1 small onion, peeled, halved and chopped in Chop ’N Prep Chef
– 1⁄2 cup Parmesan cheese
Preparation
- Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
- Pour rice into Tupperware Microwave Pressure Cooker base and add vegetable stock, mushrooms, onion, salt and oil. Seal and microwave on 70% power 13 minutes.
- Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 4–6 minutes, before opening.
- Remove cover and stir in Parmesan cheese
To order the products used in this recipe, click on the images below:
Hi from Australia! I am still getting to know my pressure cooker and loved how easy this recipe was and turned out the right consistently (unlike some recipes I have tried in slow cooker or oven).
I did find it a little bland though? Have you experimented with fresh herbs, garlic, lemon or other vegetables?
Sure! Just put in a little more spices or fresh herbs!!!
Thank you for your comments!
I like to add spinach
Alicia – I substitute some of the stock with white wine or champagne and also put in dried porcini mushrooms which I soak in boiling water. I add the juice from the mushrooms as part of the stock as well there’s heaps of flavour there. You can also add frozen peas.
Great additions!!!
I had the same opinion I added garlic and thyme also lemon thyme another time. So delicious with the additions
Wow, thank you!
I added chicken and tarragon, delicious.
I’m adding chorizo cooked soerwtley and just stirring in after xox
How many watts is your microwave?
1000W
I added more mushrooms than suggested and sriracha after dishing it up. Added a kick of chili. It tasted great.