298: Risotto with Chicken and Mushrooms; Source: https://www.tasteofhome.com/recipes/pressure-cooker-risotto-with-chicken-and=-mushrooms/
butter, unsalted
4
tbls
oil, olive
2
tbls
mushrooms baby portabello
1/2
lb
onion, small - finely chopped
1
ea
rice, arborio
1 1/2
c
white wine
1/2
c
lemon juice
1
tbl
chicken broth
32
oz
chicken, shredded rotisserie
2
c
cheese, parmesan
3
tbls
parsley, minced
2
tbls
salt
1/2
tsp
pepper, black
1/4
tsp
Directions: 1. 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.
2. 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.
3. Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
