Pressure-Cooker Risotto with Chicken and Mushrooms Recipe

By August 16, 2021Lifestyle

MONTHLY RECIPE | 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.

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

Directions

On a 6-qt. electric pressure cooker, select the sauté 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 sauté setting and adjust for low heat; heat through. Serve immediately.

Source: https://www.tasteofhome.com/collection/the-most-popular-taste-of-home-recipes-for-august/