Risotto has a reputation for being high-maintenance, requiring constant stirring and standing over a hot stove. Cooking it in a pressure cooker changes everything: you get that same rich, velvety texture in just a fraction of the time, with almost zero hands-on effort once the lid goes on.

This recipe combines earthy baby portabella mushrooms with warm, aromatic fennel seed to add a subtle layer of complexity to the classic creamy rice dish.

Serves 4
¼ cup/60ml olive oil
4 tablespoons/60g/60ml vegan butter, divided (substitute unsalted dairy butter)
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon/5ml/2.5g fennel seed
8 ounces/225g baby portabella mushrooms, sliced
1 ½ cups/343ml/330g arborio rice
½ cup/125ml/125g dry white wine
3 ½ cups/875ml/875g chicken stock
1 cup/225ml/180g parmesan cheese (sub with vegan soy/nut free mozzarella)

In a pressure cooker, heat olive oil and half of the butter. Add onion and garlic. Saute until translucent (2-3 minutes). Add fennel seed, mushrooms and rice. Stir until rice is coated with oil. Pour in wine and cook until most of the wine has evaporated. Add chicken stock. Cover and bring up to high pressure.  Lower heat and stabilize. Cook for 7 minutes. Release pressure and remove the lid.  Stir in the remaining butter and cheese.