Pressure cooker mushroom risotto (vegan!)

What? How come no one told me how bonkers easy it is to make risotto in the pressure cooker? You jerks. Risotto is so delicious, but so hard and a pain in the ass to make. I don't like to stand up in front of the stove, stirring, it's boring. But risotto is delicious, and the pressure cooker makes it so easy! Alex and I are trying to do this lame diet that doesn't involve using oil in cooking, so I didn't use oil to saute the veggies. You can if you want to, but you don't have to. Just make sure to not let everything burn!

Pressure cooker mushroom risotto


1 onion, chopped
2 c mushrooms, chopped
3 cloves minced garlic
a slug of wine (white or red, I used white)
1 c risotto rice
2 c vegetable broth
salt and pepper

Heat up your pressure cooker over medium heat, and add the onions. Cook, stirring often, for a few minutes, until the onion starts to soften. Add the mushrooms and onion, and cook 5-8 minutes until mushrooms give off their liquid and then start to brown. Stir in the rice, cook 2 minutes, then add the wine. Continue cooking until the liquid is absorbed. Add the broth and salt and pepper, put the lid on, and let the pressure cooker come up to pressure. Set the timer for 8 minutes, and turn the heat down as low as possible. When 8 minutes is up, release the pressure. Voila! Risotto! Like magic!