Mushroom Risotto (Pressure Cooker)
6 Servings
INGREDIENTS:
4 Tablespoons Olive Oil
4 Tablespoons Butter, Divided
1 Onion, Diced
2 Cloves Garlic, Minced
8 Ounces Mushrooms, Sliced
1-1/2 Cups Arborio Rice
4 Cups Chicken Broth
1-1/4 Cups Grated Parmesan Cheese
DIRECTIONS:
In cooking mode on high, heat olive and half the butter. Add onion and garlic, and saute until tender. Add sliced mushrooms and rice, and stir until the rice is evenly coated with oil.
Add chicken broth. Lock the lid in place and cook on high pressure for 7 minutes.
Release the pressure and add remaining butter and stir in parmesan cheese.