Mushroom Risotto

(from Lucianolinda’s recipe box)

Source: Susan Nicholson, Arkansas Democrat Gazette

Serves 6 people

Categories: vegetables-rice

Ingredients

  • 3 Tbsp. butter
  • 1 small onion, finely chopped
  • 1 (8oz.) package sliced mushrooms
  • 1 cup Arborio rice
  • 2 1/4 cups chicken broth
  • 1/3 cup freshly grated parmesan cheese
  • Black pepper to taste

Directions

  1. Melt butter in pressure cooker over medium-low heat. Add onion and cook 5 minutes or until soft; stir often. Add mushrooms and cook 2 minute. Add rice and cook another 2 minutes; stir constantly. Stir in broth and mix well. Lock lid in place; cook on high heat to bring to high pressure. Reduce heat just enough to maintain high pressure; cook 7 minutes.
  2. Turn off heat. Allow pressure to come down naturally, about 10 minutes. Tip lid away from your face and remove. Stir in parmesan cheese; season with pepper.

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