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Chicken and mushroom brown rice pressure cooker risotto
Chicken and mushroom brown rice pressure cooker risotto

Before you jump to Chicken and mushroom brown rice pressure cooker risotto recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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In order to see results, it is definitely not a requirement to drastically change your eating habits. Even more important than totally modifying your diet is just simply substituting healthy eating choices whenever you can. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. As you continue your habit of eating healthier foods, you will discover that you no longer wish to eat the old diet.

To sum up, it is not hard to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken and mushroom brown rice pressure cooker risotto recipe. You can have chicken and mushroom brown rice pressure cooker risotto using 12 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Chicken and mushroom brown rice pressure cooker risotto:
  1. Take 1 onion large
  2. Prepare 2 cloves garlic
  3. Provide 20 ml olive oil
  4. You need 140 g brown rice
  5. Take 80 ml white wine (optional)
  6. Take 150 g mushrooms
  7. Use 200 g chicken thigh
  8. Prepare 200 g chicken vegetable stock or
  9. Prepare 80 g peas frozen
  10. You need 20 g parsley
  11. Provide salt
  12. Prepare extra virgin olive oil extra
Instructions to make Chicken and mushroom brown rice pressure cooker risotto:
  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.

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