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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 have chicken and mushroom brown rice pressure cooker risotto using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Chicken and mushroom brown rice pressure cooker risotto:
- Get 1 of onion large.
- Use 2 cloves of garlic.
- Provide 20 ml of olive oil.
- Get 140 g of brown rice.
- Get 80 ml of white wine (optional).
- You need 150 g of mushrooms.
- Take 200 g of chicken thigh.
- Take 200 g of chicken vegetable stock or.
- Get 80 g of peas frozen.
- Use 20 g of parsley.
- Prepare of salt.
- Get of extra virgin olive oil extra.
Steps to make Chicken and mushroom brown rice pressure cooker risotto:
- Put your pressure cooker on "saute low" and heat the olive oil..
- Finely chop onions and garlic and fry for a few minutes in half the olive oil..
- Add the rice and the rest of the olive oil and fry until the rice is a bit transparent..
- Add the wine (if using) and reduce until it no longer smells like alcohol..
- Add the sliced mushrooms, chopped chicken thighs and stock, place the lid on the pressure cooker and cook on maximum for 17 minutes..
- Let the pressure release naturally, then take the lid of and stir in the frozen peas..
- Put the lid back on and leave for 3 mins to cook the peas, then season with salt and add the chopped parsely..
- Serve drizzled with olive oil..
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