Mushroom Risotto with Goat Cheese and Walnuts, a tasty and quick first course to prepare, perfect for an everyday lunch or with friends. A very simple recipe that celebrates autumn colors and flavors. Those who know me know that I love risottos, but with a pressure cooker. An alternative cooking method to the traditional one, much more practical and faster, that allows you to keep the creaminess of a good risotto, even when you have less time to cook. Today I leave you the recipe for risotto with mushrooms, goat cheese, and walnuts, with a delicate but very tasty flavor. A first course without butter, because the creaminess is given by the use of goat cheese, which gives this risotto a very particular taste. And now, let’s go to the kitchen together, because the mushroom risotto with goat cheese and walnuts in a pressure cooker will be ready in a click!
If you’re interested in other first course recipes with a pressure cooker, also check out:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 504.41 (Kcal)
- Carbohydrates 59.31 (g) of which sugars 4.13 (g)
- Proteins 15.43 (g)
- Fat 19.37 (g) of which saturated 3.39 (g)of which unsaturated 1.48 (g)
- Fibers 3.12 (g)
- Sodium 1,793.08 (mg)
Indicative values for a portion of 382 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 3 tbsp onion
- 2 tbsp extra virgin olive oil
- 0.5 cup white wine
- 7 oz frozen mushrooms
- 3 cups vegetable broth
- 1.5 oz goat cheese
- 1.5 oz walnuts
- balsamic glaze (as needed)
- 0.25 cup grated Parmesan cheese
- salt (as needed)
Tools
- Pressure Cooker
- High-Sided Casserole
- Cutting Board
- Knife
Steps
First, prepare the broth and set it aside. Then clean the onion and chop it. Sauté it in the open pot with the oil on low heat for a few minutes until it wilts. Then add the frozen mushrooms, stir, and then add the rice. Toast it on high heat for a couple of minutes, then deglaze with the white wine, letting the alcohol evaporate.
Next, add the broth, adjust the salt, and close the pot. Bring it to maximum power, and from the start of the whistle, cook on low heat for 4 minutes. After the cooking time, gradually release the steam and open the pot. Stir in the goat cheese and grated cheese.
Serve with chopped walnuts and balsamic glaze.
Storage and Tips for Mushroom Risotto with Goat Cheese and Walnuts
This first course is best enjoyed immediately after cooking to maintain its creaminess.
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FAQ Questions and Answers for Mushroom Risotto with Goat Cheese and Walnuts
What can I substitute for goat cheese?
Alternatively, you can use robiola or another creamy cheese of your choice.
Can fresh mushrooms be used?
Yes, of course, you can use either frozen or fresh mushrooms after cleaning them.
