Jessica Instant Pot Risotto Recipe

Cauliflower Risotto with Mushrooms Jessica Gavin

WebMay 11, 2016 · Cook the Mushrooms – In a large Dutch oven or sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms …

1. In a large Dutch oven or wide deep sauté pan, add 1 tablespoon olive oil and heat over medium-high heat.
2. Add mushrooms and saute until tender, about 3 minutes. Transfer to a plate and reserve.
3. Reduce the heat to medium. Add 1 tablespoon olive oil. Add the onion and garlic, and cook until soft and translucent, 2 to 3 minutes.
4. Add the cauliflower and stir thoroughly to make sure it's coated with the olive oil and onions. Cook for an additional 1 to 2 minutes.

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Instant Pot Risotto with Arborio Rice A Pressure Cooker

WebOct 30, 2023 · Add the Arborio rice and “toast” for 1-2 minutes by stirring continually in the hot butter and oil. Add the white wine and deglaze the …

1. Select the saute setting and adjust the setting to high. Add one tablespoon olive oil to the unit. Once hot, add the chicken and generously season with salt and black pepper. Sauté, stirring frequently, until the chicken is browned on all sides, approximately 3-4 minutes.
2. Transfer the chicken to a plate and add the remaining olive oil and two tablespoons of butter to the unit. Add the chopped onion and sprinkle with the garlic powder and dried thyme. Season with salt and black pepper, to taste, and stir to combine.
3. Cook, stirring occasionally until the onion is soft and begins to develop some color, approximately 4-5 minutes.
4. Add the Arborio rice and “toast” for 1-2 minutes by stirring continually in the hot butter and oil. Add the white wine and deglaze the container by gently scraping with a spatula to remove any browned bits from the bottom.

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