PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
MUSHROOM RISOTTO IN PRESSURE COOKER
Make and share this Mushroom Risotto in Pressure Cooker recipe from Food.com.
Provided by CJ139022
Categories Short Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
SHANNON'S MUSHROOM RISOTTO - PRESSURE COOKER
Make and share this Shannon's Mushroom Risotto - Pressure Cooker recipe from Food.com.
Provided by ShanChef
Categories Rice
Time 17m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
- Add mushrooms and Arborio and stir constantly for additional minute.
- Add broth and wine; stir.
- Close lid and bring up to high pressure and cook for 7 minutes.
- Release pressure using cold-water release.
- Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.
Nutrition Facts : Calories 391.7, Fat 10.9, SaturatedFat 4.2, Cholesterol 13.8, Sodium 604.2, Carbohydrate 58, Fiber 2.6, Sugar 2.5, Protein 10.6
PRESSURE COOKER MUSHROOM RISOTTO
This is a healthy adaptation of a classic risotto recipe, using the ancient grain - farro - in place of arborio rice. And, it's a lot quicker than making it the normal way. Please note that the stock is slightly less than the stock would be in a normal farro recipe (2 cups vs 2 1/2 cups if cooking without a pressure cooker). If you replace the farro with a more traditional rice, scale the stock back accordingly.
Provided by Late Night Gourmet
Categories Grains
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in pressure cooker with the top off to medium heat, and saute onions until they become translucent, about 5 minutes.
- Add farro and diced thyme leaves to the pan and stir continuously to coat for about 1 minute. Add mushroom slices and stir for another minute.
- Add wine to deglaze the pan, making sure to scrape up anything that's gotten browned onto the surface. Add vegetable stock to the pressure cooker and stir.
- Seal pressure cooker, and raise heat to high. Maintain high pressure for 7 minutes. Remove from heat and run water on the lid to loosen up seal.
- Stir for about a minute to allow further absorption of liquid into the farro. If the consistency is too thin, place pressure cooker pot on stove - with the top off - and heat while stirring frequently until desired consistency is reached.
Nutrition Facts : Calories 29.6, Fat 1.8, SaturatedFat 0.3, Sodium 296.3, Carbohydrate 2.7, Fiber 0.8, Sugar 0.7, Protein 1.1
PRESSURE COOKER PORCINI RISOTTO
This recipe, adapted from the slow-cooking maven Lorna Sass, proves that pressure cookers shouldn't be associated with overcooked food. The rice turns out perfectly in the end, and you save a lot of time and effort. It's finished off with peas for a bit of color, and the usual cheese, salt and pepper. It's a meal that will justify buying that pressurized pot.
Provided by Mark Bittman
Categories dinner, lunch, weekday, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil over high heat in a 2 1/2-quart or larger stovetop pressure cooker, or in an electric pressure cooker using the sauté function. Add the onions, and cook for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.
- Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape. If using an electric cooker, cook at high pressure for 4 minutes. Manually release the pressure.
- Set the cooker over medium-high heat or turn on the sauté function, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (if the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)
- Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 4 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 853 milligrams, Sugar 3 grams
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