You are|Are|Again} looking for inspiration recipes chicken and mushroom brown rice pressure cooker risotto that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious chicken and mushroom brown rice pressure cooker risotto should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of chicken and mushroom brown rice pressure cooker risotto, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare chicken and mushroom brown rice pressure cooker risotto delicious wherever you are, because as long as you know the trick, this dish is could be treat special.

Ingredients and seasonings required for prepare

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

Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside. When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese. Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides.

Step by step 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.
9. Done and ready to serve!

Stir until rice is coated with oil. Stir in Parmesan cheese and serve. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Remove onion and garlic from the pot. Once hot, add the oil followed by the onion.

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