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Mushroom Risotto in Pressure Cooker Recipe

Mushroom Risotto in Pressure Cooker Recipe

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Ingredients:

Serving

4 tbsp olive oil
4 tbsp butter, divided
1 medium onion, diced
2 garlic cloves, minced
8 oz portabella mushrooms, sliced
1 1/2 cups arborio rice
4 cups chicken broth
1 -1 1/2 cup fresh grated parmigiano-reggiano cheese

Directions:

In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
Add onion and garlic. Saute until translucent.
Add portabella and rice. Stir until rice is coated with oil.
Add Chicken broth.
Cover and cook under high pressure for 7 minutes.
Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	392.83 Kcal (1645 kJ)
Calories from fat	167.3 Kcal
		% Daily Value*
Total Fat	18.59g	29%
Cholesterol	22.33mg	7%
Sodium	613.05mg	26%
Potassium	295.97mg	6%
Total Carbs	44.31g	15%
Sugars	1.88g	8%
Dietary Fiber	1.36g	5%
Protein	6.22g	12%
Vitamin C	12.6mg	21%
Vitamin A	0.1mg	3%
Calcium	48.4mg	5%

Amount Per 100 g
Calories	115.19 Kcal (482 kJ)
Calories from fat	49.06 Kcal
		% Daily Value*
Total Fat	5.45g	29%
Cholesterol	6.55mg	7%
Sodium	179.76mg	26%
Potassium	86.79mg	6%
Total Carbs	12.99g	15%
Sugars	0.55g	8%
Dietary Fiber	0.4g	5%
Protein	1.82g	12%
Vitamin C	3.7mg	21%
Calcium	14.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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