Creamy Bean & Mushroom Risotto

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Bean & Mushroom Risotto

  • Author: OBGadmin
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


Experience the ultimate comfort of this Creamy Bean and Mushroom Risotto made effortlessly in a pressure cooker. The rich and velvety Arborio rice is infused with earthy mushrooms, hearty white kidney beans, and Parmesan cheese for a touch of creaminess (and a boost of fibre). This dish is a quick and delicious weeknight meal that will leave you wanting more.


  • 2 tbsp (30 mL) canola oil
  • 1 onion, finely diced
  • 16 oz (450 g) mixed mushrooms, diced (crimini, shiitake, oyster)
  • 3 cloves garlic, minced
  • 1 sprig rosemary
  • 2 tbsp (15 mL) butter
  • 1½ cups (350 mL) Arborio rice
  • ¼ cup (60 mL) dry white wine
  • 4 cups (1 L) vegetable broth
  • 1 can (540 mL) white kidney beans, drained and rinsed
  • ½ cup (125 mL) grated Parmesan cheese
  • ½ cup (125 mL) heavy cream
  • Salt and pepper, to taste
  • Garnish: fresh parsley, chopped


Preheat pressure cooker on the Sauté function for 2 minutes. Add canola oil and onions; sauté until onion is translucent and fragrant. Add mushrooms; cook until golden brown and have released their moisture, about 5-6 minutes. Add minced garlic and rosemary; sauté until fragrant, about 1 minute.

Add butter and melt; stir in Arborio rice, cook for 1 minute, stirring with a wooden spoon to coat in the butter.

Deglaze pot with wine, cooking until most of the wine is absorbed. Turn Sauté function off.

Add vegetable broth, stir to combine. Secure lid on pressure cooker, turn the venting knob to sealing, select the Soup function and cook for 6 minutes. Note, it can take 10-15 minutes for pressure to build.

In a shallow bowl add half the beans and lightly mash with a fork. Perform a quick pressure release, carefully venting the steam (this can take up to 5 minutes). Remove lid and discard rosemary sprig. Stir in whole and mashed white kidney beans and grated Parmesan cheese. Season with salt and pepper to taste.

Select Sauté function and stir in heavy cream to finish. Cook for a few minutes, stirring occasionally, until the risotto is creamy and heated through.

Serve hot with a garnish of fresh parsley.


The cooking time may vary slightly depending on your specific pressure cooker model. Always follow the manufacturer’s instructions for safe and proper usage of your pressure cooker.

If using shiitake mushrooms, remove and discard stems before slicing.


  • Serving Size: 1 serving
  • Calories: 643
  • Sugar: 7g
  • Sodium: 1347mg
  • Fat: 23g
  • Saturated Fat: 10g
  • Carbohydrates: 86g
  • Fiber: 8g
  • Protein: 20g
  • Cholesterol: 43g