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

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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 cook 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. Get 20 ml olive oil
  4. You need 140 g brown rice
  5. Take 80 ml white wine (optional)
  6. Use 150 g mushrooms
  7. You need 200 g chicken thigh
  8. Use 200 g chicken vegetable stock or
  9. You need 80 g peas frozen
  10. Prepare 20 g parsley
  11. Prepare salt
  12. Provide 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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