PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- 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., 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., 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 : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
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Mbalenhle Mathe
[email protected]This risotto is a great way to impress your friends and family. It's a delicious and elegant dish that's sure to please everyone at the table.
Lily Schardan
[email protected]I'm not a big fan of mushrooms, but I loved this risotto! The mushrooms were cooked perfectly, and they added a nice earthy flavor to the dish.
Mohammad Omar
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The risotto is so creamy and delicious, and the chicken and mushrooms are cooked to perfection.
Malik Hashir
[email protected]I found that the risotto was a bit too thick for my liking. I added a little bit of extra broth, and it turned out perfect.
Jayce Uebel
[email protected]This recipe is a bit too salty for my taste. I would recommend using less salt, or omitting it altogether and adding it to taste at the end.
Bilal Jani
[email protected]I used arborio rice instead of white rice, and it worked perfectly. The risotto was creamy and flavorful, just like I like it.
Shehryar Ahmed
[email protected]I added a few extra vegetables to this recipe, such as diced carrots and bell peppers. It turned out great! The extra veggies added a nice crunch and sweetness to the risotto.
syed talha “shah” shah
[email protected]I'm a vegetarian, so I omitted the chicken from this recipe. It was still delicious! The mushrooms and vegetables provided plenty of flavor and texture.
Sumon Ali
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken from a previous meal, and it worked perfectly in this risotto. The flavors were amazing!
Henok Girma
[email protected]I followed the recipe exactly, and my risotto turned out perfectly. The chicken was tender and juicy, the mushrooms were flavorful, and the rice was cooked to perfection. I will definitely be making this again.
Cesar Salgado Salgado
[email protected]This risotto is so creamy and flavorful. The chicken and mushrooms add a nice touch of umami, and the Parmesan cheese gives it a rich, nutty flavor. I highly recommend this recipe!
Albert Okon
[email protected]I love how easy this recipe is to make. I can throw everything in my pressure cooker and have a delicious meal on the table in less than 30 minutes. It's perfect for busy weeknights.
Pakhtoon Haroon
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my friends and family. The chicken and mushrooms are so tender and flavorful, and the risotto is perfectly cooked.
Fares Dajani
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind! The pressure cooker made it so quick and easy to make, and the flavors were incredible. I'll definitely be making this again.
Areesha Kanwal
[email protected]This chicken and mushroom risotto is a lifesaver on busy weeknights! It's so easy to make in my pressure cooker, and it always turns out perfectly creamy and delicious. My family loves it!