Mushroom Risotto
4
10 minutes
6 minutes
Slow Cookers
Ingredients
- 1 cup arborio rice
- ¼ tsp. black pepper
- 2 Tbsp. butter, divided
- 2 cups chicken stock
- 1 (8oz) packages sliced baby bella mushrooms
- 1 Tbsp. olive oil
- ⅓ cup shaved parmesan cheese
- ½ tsp. salt
- 1 medium shallot, diced, about 3 Tbsp.
- ¼ cup white wine (optional)
Directions
- Heat the oil and 1 Tbsp butter in the cooking bowl on the BROWNING function. Set the timer for 8 minutes. Once oil is heated, about 1 minute, add the diced shallots. Sauté until tender, about 2 minutes.
- Add the mushrooms and remaining 1 Tbsp butter to the cooking bowl with the shallot and continue to sauté until mushrooms are tender, about 4-6 minutes.
- Add all ingredients, except the parmesan cheese, into the cooking bowl and stir to combine.
- Place the lid on the pressure cooker and lock into place. Press the WHITE RICE button and set the timer for 6 minutes.
- When the timer goes off, use Quick Pressure Release.
- After all the steam has released, carefully open the lid and stir in the parmesan cheese. Serve warm.