Learn how to unlock the mighty power of a pressure cooker and you’ll fast track to fuss-free, super easy and incredibly delicious meals.

Marie from Tefal Australia shares this incredible recipe for using a pressure cooker to make risotto in seven minutes. Yes, we said seven.

It’s creamy, tasty and destined to become a weeknight family favourite.



  • 60ml olive oil
  • 1 garlic clove, finely chopped 
  • 1 brown onion, finely chopped
  • 2 cups risotto rice
  • 250ml dry white wine (optional)
  • 4 cups chicken stock
  • 200g mushrooms thinly sliced
  • 2 cups chopped pumpkin
  • 100g fresh parsley
  • 200g grated Parmesan cheese
  • Salt and pepper


  1. Lightly sauté the garlic and onion in olive oil until onion becomes soft.
  2. Add rice and mix with onion until coated in oil. Add wine if using. Cook for 2 minutes.
  3. Add stock, mushrooms and pumpkin. Stir. Bring to simmer point and close lid.
  4. Cook on high pressure for 7 minutes. Use the quick-release method to open immediately. Stir and add half the cheese and parsley.
  5. Serve sprinkled with remaining cheese.


  • You can substitute or add favourite foods like chicken, asparagus, prawns, vegetables, cheeses etc.
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Recipe Name
Super Speedy Pressure Cooker Risotto
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Kristen Watts

Kristen is a newspaper journalist and magazine editor with more than two decades experience writing about food and cooking. She's also an amateur artist and loves making things look pretty.

3 Replies to “Super Speedy Pressure Cooker Risotto”

  1. With everything pre prepped, this was very quick to get to the table. I used the wine & the mix looked a bit wet after cooking, however a few turns with a large spoon & adding lots of parmesan & it was perfect. Would feed at least 8 people as a side or starter.

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