Taste of Home
Pressure-Cooker Risotto with Chicken and Mushrooms
TOTAL TIME: Prep: 15 min. Cook: 15 min.
YIELD: 4 servings.
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
Ingredients
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4 tablespoons unsalted butter, divided
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2 tablespoons olive oil
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1/2 pound sliced baby portobello mushrooms
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1 small onion, finely chopped
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1-1/2 cups uncooked arborio rice
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1/2 cup white wine or chicken broth
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1 tablespoon lemon juice
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1 carton (32 ounces) chicken broth
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2 cups shredded rotisserie chicken
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3 tablespoons grated Parmesan cheese
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2 tablespoons minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
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2.
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.
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3.
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
1-1/2 cups: 636 calories, 26g fat (10g saturated fat), 101mg cholesterol, 1411mg sodium, 66g carbohydrate (4g sugars, 2g fiber), 29g protein.
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