RISOTTO AI FUNGHI (MUSHROOMS) - 2-QT PRESSURE COOKER

Risotto Ai Funghi (Mushrooms) - 2-Qt Pressure Cooker image

Provided by KateL

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup fresh mushrooms, chopped or 1/4 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup sun-dried tomato, chopped and soaked to rehydrate
2 cups chicken broth or 2 cups vegetable broth
2 tablespoons fresh basil (or to taste) or 2 tablespoons fresh thyme, finely chopped (or to taste)
1/4 cup parmesan cheese, grated

Steps:

In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
Add rice, stirring often, until lightly golden.
Add mushrooms. Stir to mix.
Add wine. Stir to mix.
Add tomatoes and broth. Stir to mix.
Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
Stir in Parmesan cheese.

Nutrition Facts : Calories 292, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.5, Sodium 543.1, Carbohydrate 45.9, Fiber 2.6, Sugar 3.3, Protein 9.5