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Home : Entrees : Rice : Mushroom Risotto

Serves 4
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Mushroom Risotto

Contributed by: NAPSA

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  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 8 ounces white button or cremini mushrooms, coarsely chopped
  • 1 cup Italian Arborio or other short-grain rice
  • 2 1/4 cups chicken or vegetable stock or canned, low-sodium broth
  • 1/3 cup grated Parmesan cheese
  • Salt and black pepper


Melt butter in a T-Fal 6.4-qt. Sensor 2 pressure cooker over medium heat.

Add onion and cook until soft. Add mushrooms and cook 2 minutes. Add rice and cook another 2 minutes. Add stock. Stir to combine.

Lock cover in place and bring to high pressure. Lower heat to stabilize pressure and cook 7 minutes. Turn pressure regulator to quick release and allow pressure to release. Open and remove cover.

Stir in cheese and season with salt and pepper to taste.

Serving Size: Serves 4



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