BARLEY RISOTTO _ - PRESSURE COOKER
Steps:
- 1. Saute the onion and garlic in hot butter and oil until soft. 2. Stir in the celery and barley and coat with oil. 3. Add the mushrooms, broth and water. 4. Lock lid and bring to high pressure. Adjust the heat to maintain high pressure for 18 minutes. 5. Use quick release method. 6. The risotto should be slightly soupy, but if there is more than about 1/3 C of unabsorbed liquid, tip off the excess. 7. Over low heat, stir in the cheese and parsley. 8. Add salt to taste and serve immediately
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Subodh Kandel
[email protected]This is a great recipe for a special occasion meal.
Hopie Dopie
[email protected]This is a great recipe for a quick and easy weeknight meal.
Ahmed DeBeski
[email protected]This is a great way to use up leftover vegetables.
Richard Knight
[email protected]This is a great recipe for a vegetarian meal.
Billah World's
[email protected]I love the creamy texture of this risotto.
Nour Alaun
[email protected]This is a great recipe for a healthy and satisfying meal.
hill top8080
[email protected]I love the presentation of this risotto. It's so visually appealing.
MD Ato sakib
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Kasule abdu
[email protected]I'm not usually a fan of barley, but this risotto changed my mind. It's so delicious!
Samantha Clark
[email protected]This is the best barley risotto I've ever had. It's so creamy and flavorful.
Haroon Darwish 276
[email protected]I love how flavorful this risotto is. The combination of vegetables, herbs, and cheese is perfect.
Grace Jame
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Baqir Shamsi
[email protected]I've made this risotto several times now, and it's always a hit. It's the perfect comfort food for a cold night.
Slinkonna
[email protected]This risotto is delicious and easy to make. I especially love the crispy shallots on top. They add a nice crunch and flavor to the dish.
Mmapitsi Moropa
[email protected]I love the addition of barley to this risotto. It gives it a nice nutty flavor and makes it more filling. I also appreciate that this recipe is made in a pressure cooker, which saves time and effort.
Jahanzaib khan Mithani
[email protected]This is a great recipe for beginners. It's easy to follow, and the results are impressive. I highly recommend it!
Kashif Khyali
[email protected]I was skeptical about making risotto in a pressure cooker, but I'm so glad I tried it. It turned out perfectly! The barley was cooked evenly, and the risotto was creamy and delicious. I'll definitely be making this again.
Md Reday
[email protected]This is my new favorite risotto recipe. It's so easy to make, and it's always a hit with my family and friends. The barley gives it a nice chewy texture, and the flavors are spot-on.
bonnie games
[email protected]I love how versatile this recipe is. I've made it with different vegetables and stocks, and it always turns out great. It's a great way to use up leftover veggies, too.
Jalan Karki
[email protected]This barley risotto is a game-changer! The pressure cooker makes it so easy and convenient, and the results are incredible. The barley is cooked perfectly, and the flavors are amazing. I'll definitely be making this again and again.