Mushroom Risotto
Equipment
Ingredients
- 4 ounces shiitake mushrooms
- 2 tablespoons light olive oil
- 1 1/2 cups arborio rice
- 3 large shallots chopped
- 1 teaspoon porcini powder
- 1/2 cup dry white wine
- 2 cups low-salt chicken broth or more
- 1 teaspoon kosher salt
- 1 cup Parmesan cheese freshly grated
- 2 tablespoons fresh parsley chopped
- Freshly ground pepper to taste
Instructions
- Cut mushrooms to bite-size pieces. Heat oil in your pressure cooker over medium-high heat. Add rice, shallots, and porcini powder, stir for 1 minute.
- Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 2 cups broth, salt, and mushrooms.
- Lock lid in place, bring to HIGH pressure, and cook for 4 minutes. Release the pressure.
- Leave uncovered over medium-high heat until rice is creamy and tender but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes.
- Mix in cheese and parsley. Season risotto to taste with pepper.
Nutrition
Calories: 499kcalCarbohydrates: 68gProtein: 17gFat: 15gSaturated Fat: 5gCholesterol: 17mgSodium: 1026mgPotassium: 382mgFiber: 4gSugar: 3gVitamin A: 364IUVitamin C: 4mgCalcium: 317mgIron: 4mg
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