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Chicken and mushroom brown rice pressure cooker risotto
Chicken and mushroom brown rice pressure cooker risotto

Before you jump to Chicken and mushroom brown rice pressure cooker risotto recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers and hippies? Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some improvements. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. Keep reading for some methods to go green and save energy, generally in the kitchen.

A large amount of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is something we can all do, without difficulty. Largely, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to chicken and mushroom brown rice pressure cooker risotto recipe. To make chicken and mushroom brown rice pressure cooker risotto you need 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Chicken and mushroom brown rice pressure cooker risotto:
  1. Provide 1 onion large
  2. Use 2 cloves garlic
  3. Take 20 ml olive oil
  4. Provide 140 g brown rice
  5. Prepare 80 ml white wine (optional)
  6. Use 150 g mushrooms
  7. Take 200 g chicken thigh
  8. Take 200 g chicken vegetable stock or
  9. Take 80 g peas frozen
  10. You need 20 g parsley
  11. Take salt
  12. Provide extra virgin olive oil extra
Steps 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.

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