So delicious, this mushroom risotto melts in the mouth! Quick and easy cooker recipe.

Preparation: 10 Minutes
Cooking time: 10 minutes
Quantity: 4 servings
375 calories per serving
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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recette instant pot, recette pour autocuiseur, risotto autocuiseur

Ingredients:

  • ¼ cup butter
  • 1/3 cup chopped shallots
  • 1 cup Italian arborio rice
  • ½ cup white wine
  • 2 cups vegetable broth
  • ¾ pound of portobello mushrooms, thinly sliced
  • ¼ cup olive oil
  • 1 teaspoon chives
  • 1 teaspoon oregano
  • Salt & pepper

Steps :

  1. Preheat the pressure cooker on the stir-fry function for 2 minutes.
  2. Brown the shallot for 2 minutes in the butter. Add the rice and cook for 1 minute, stirring with a wooden spoon.
  3. Deglaze with the white wine and cook until it has absorbed. Add the broth and mix.
  4. Cover and set to the “soup” function for 6 minutes.
  5. In a large skillet, cook the mushrooms and spices in the oil for 8-10 minutes, season with salt and pepper.
  6. Depressurize the pressure cooker manually and remove the cover. Add the cooked mushrooms and mix, add broth as needed. Add salt and pepper.

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1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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instant pot recipes, pressure cooker risotto
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Nicolas Desjardins

Hello everyone, I am the main writer for SIND Canada. I’ve been writing articles for more than 10 years and I like sharing my knowledge. I’m currently writing for many websites and newspaper. All my ideas come from my very active lifestyle. I always keep myself very informed to give you the best information. In all my years as computer scientist made me become an incredible researcher. I believe that any information should be free, we want to know more every day because we learn everyday. You can contact me on our forum or by email at: info@sind.ca.

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