Mushroom Risotto in Pressure Cooker

By Rander9576

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

Preparation

Step 1

Directions

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.