Pressure-Cooker Risotto with Chicken and Mushrooms
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida
Ingredients
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 pound sliced baby portobello mushrooms
- 1 small onion, finely chopped
- 1-1/2 cups uncooked arborio rice
- 1/2 cup white wine or chicken broth
- 1 tablespoon lemon juice
- 1 carton (32 ounces) chicken broth
- 2 cups shredded rotisserie chicken
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Reviews
Back again with an update. I made this again last night and it is still a wonderful dish. Just as in the last time I did not have any rotisserie chicken but had a pound of frozen chicken breast which I had thawed out. I was looking around on the 'Net and saw a recipe for Dreamy Chicken and rice with similarities to this. Instead of using previously cooked chicken or cooking it separately they just cubed it and tossed it in with the onions and mushrooms. I followed the rest of this recipe as written only adjusting the cook time to 8 minutes on pressure and 8 minutes natural release. It came out great! I thought I would share this so if you want to cook this and don't have rotisserie chicken you can use uncooked chicken and it works just fine. Thanks again for the great recipe!
I made this for a gathering of our Solomon Islands community. My neice brought her partner who is a very French Frenchman. He loved this dish so much he kept going back for seconds.. Thirds.. and he paid me the ultimate compliment: it reminded him of home. Wow. I recommend letting it sit on warm for a bit to absorb the liquid
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