Recipe of Homemade Chicken and mushroom brown rice pressure cooker risotto

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, How to Prepare Super Quick Homemade Chicken and mushroom brown rice pressure cooker risotto. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken and mushroom brown rice pressure cooker risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and mushroom brown rice pressure cooker risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken and mushroom brown rice pressure cooker risotto is 4-portion. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken and mushroom brown rice pressure cooker risotto estimated approx 45 mins.

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

Ingredients and spices that need to be Take to make Chicken and mushroom brown rice pressure cooker risotto:

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

Instructions to make 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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So that's going to wrap this up for this exceptional food Steps to Make Perfect Chicken and mushroom brown rice pressure cooker risotto. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!