Barley Risotto _ - Pressure Cooker Recipe

Name: Barley Risotto _ - Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 T butter; 1 T olive oil; 1 large onion; 1 garlic clove, finely minced; 1 celery stalk, finely minced; 1 1/2 C pearl barley, cleaned and rinsed; 1/3 C (1/2 oz)dried mushrooms, loosely packed; 4 C chicken or vegetable broth; 2 1/4 C water; 1 C Parmesan, grated; 3 T fresh parsley, minced; Salt to taste

Servings: persons

1 T butter
1 T olive oil
1 large onion
1 garlic clove, finely minced
1 celery stalk, finely minced
1 1/2 C pearl barley, cleaned and rinsed
1/3 C (1/2 oz)dried mushrooms, loosely packed
4 C chicken or vegetable broth
2 1/4 C water
1 C Parmesan, grated
3 T fresh parsley, minced
Salt to taste

1
1. Saute the onion and garlic in hot butter and oil until soft.
2
2. Stir in the celery and barley and coat with oil.
3
3. Add the mushrooms, broth and water.
4
4. Lock lid and bring to high pressure. Adjust the heat to maintain high pressure for 18 minutes.
5
5. Use quick release method.
6
6. The risotto should be slightly soupy, but if there is more than about 1/3 C of unabsorbed liquid, tip off the excess.
7
7. Over low heat, stir in the cheese and parsley.
8
8. Add salt to taste and serve immediately

1138

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 T butter, 1 T olive oil, 1 large onion, 1 garlic clove, finely minced, and more.

Yes, Barley Risotto _ - Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Risotto _ - Pressure Cooker

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