Mushroom Risotto in Pressure Cooker |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy Risotto recipe that will have everyone asking for seconds. Ingredients:
4 tablespoons olive oil |
4 tablespoons butter, divided |
1 medium onion, diced |
2 garlic cloves, minced |
8 ounces portabella mushrooms, sliced |
1 1/2 cups arborio rice or 1 1/2 cups risotto rice |
4 cups chicken broth |
1 -1 1/2 cup fresh grated parmigiano-reggiano cheese |
Directions:
1. In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
2. Add onion and garlic. Saute until translucent.
3. Add portabella and rice. Stir until rice is coated with oil.
4. Add Chicken broth.
5. Cover and cook under high pressure for 7 minutes.
6. Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.
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