Recipe: Oishi Chicken and mushroom brown rice pressure cooker risotto For Vegan's Friend

Chicken and mushroom brown rice pressure cooker risotto. The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. Pressure Cooker Risotto is a simple and easy rice main dish recipe that has the most delicious flavor and texture.

Easy Risotto recipe that will have everyone asking for seconds. Stir until rice is coated with oil. How to Make Mushroom and Chicken Risotto. You can Have Chicken and mushroom brown rice pressure cooker risotto using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken and mushroom brown rice pressure cooker risotto

1. Lets Go Prepare 1 of onion large.
2. What You needis 2 cloves of garlic.
3. What You needis 20 ml of olive oil.
4. Lets Go Prepare 140 g of brown rice.
5. It's 80 ml of white wine (optional).
6. What You needis 150 g of mushrooms.
7. It's 200 g of chicken thigh.
8. What You needis 200 g of chicken vegetable stock or.
9. It's 80 g of peas frozen.
10. It's 20 g of parsley.
11. It's of salt.
12. It's of extra virgin olive oil extra.

Cooked it a couple of times before but was just wondering if you could do it in a slow cooker rather than standing at the stove? Ready to make our cream of mushroom chicken and rice dish? Yes you can throw in quartered fresh mushrooms too! Chicken was tender, the rice was almost like a risotto.

Chicken and mushroom brown rice pressure cooker risotto step by step

1. Put your pressure cooker on "saute low" and heat the olive oil..
2. Finely chop onions and garlic and fry for a few minutes in half the olive oil..
3. Add the rice and the rest of the olive oil and fry until the rice is a bit transparent..
4. Add the wine (if using) and reduce until it no longer smells like alcohol..
5. Add the sliced mushrooms, chopped chicken thighs and stock, place the lid on the pressure cooker and cook on maximum for 17 minutes..
6. Let the pressure release naturally, then take the lid of and stir in the frozen peas..
7. Put the lid back on and leave for 3 mins to cook the peas, then season with salt and add the chopped parsely..
8. Serve drizzled with olive oil..

The pressure cooker method begins just like the traditional method with sautéing the onions and toasting the rice. I used arborio rice in this recipe as it's the easiest risotto rice to purchase in the US. This article from Fine Cooking will give you more information on other kinds of rice that will work. Arborio Risotto Rice - You must use risotto rice because it is starchier than other rice. Add chicken* and cook until browned and cooked through.