Hello, I’m Jane. Today, I’m gonna show you how to make chicken and mushroom brown rice pressure cooker risotto recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Chicken and mushroom brown rice pressure cooker risotto Recipe

Chicken and mushroom brown rice pressure cooker risotto is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Chicken and mushroom brown rice pressure cooker risotto is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook chicken and mushroom brown rice pressure cooker risotto using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and mushroom brown rice pressure cooker risotto:

1. Make ready 1 onion large
2. Get 2 cloves garlic
3. Get 20 ml olive oil
4. Take 140 g brown rice
5. Make ready 80 ml white (optional)
6. Make ready 150 g mushrooms
7. Make ready 200 g chicken thigh
8. Get 200 g chicken vegetable stock or
9. Make ready 80 g peas frozen
10. Get 20 g parsley
11. Prepare salt
12. Prepare extra virgin olive oil extra

Steps 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 (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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