Shannons Mushroom Risotto Pressure Cooker Recipes

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

Mushroom Risotto in Pressure Cooker image

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.

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

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

Pressure-Cooker Risotto with Chicken and Mushrooms image

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.

Ingredients

4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 carton (32 ounces) chicken broth
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

INSTANT POT® MUSHROOM RISOTTO

Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.

Provided by Shauna James Ahern

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Instant Pot® Mushroom Risotto image

Steps:

Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g

Ingredients

¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese