BARLEY RISOTTO _ - PRESSURE COOKER
Steps:
- 1. Saute the onion and garlic in hot butter and oil until soft. 2. Stir in the celery and barley and coat with oil. 3. Add the mushrooms, broth and water. 4. Lock lid and bring to high pressure. Adjust the heat to maintain high pressure for 18 minutes. 5. Use quick release method. 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. Over low heat, stir in the cheese and parsley. 8. Add salt to taste and serve immediately
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
VIOLET MWOVA
[email protected]This dish is a great way to use up leftover barley. It's also a great way to get your kids to eat their vegetables. The flavors are mild and creamy, and the barley is cooked perfectly.
Muzmil
[email protected]This barley risotto is delicious and easy to make. It's a great way to use up leftover barley, and it's also a great way to get your kids to eat their vegetables.
Faizaan Mohamed
[email protected]I'm not a big fan of barley, but this recipe changed my mind. The barley is cooked perfectly, and the flavors are amazing. I'll definitely be making this again.
Sharktank
[email protected]This barley risotto is a great way to get your kids to eat their vegetables. The barley is cooked perfectly, and the flavors are mild and creamy. My kids love it, and I love that it's a healthy and delicious meal.
Gina Farris
[email protected]This recipe is a keeper! The barley risotto is creamy and flavorful, and the vegetables add a nice touch of texture and color. I've made it several times, and it's always a hit with my family and friends.
Dominic Morris
[email protected]This barley risotto is a delicious and hearty meal. It's perfect for a cold winter night. The barley is cooked perfectly, and the flavors are amazing. I love that I can add whatever vegetables I have on hand, so it's a great way to use up leftovers.
Stephon Murray
[email protected]I love this recipe! It's so easy to make, and it always comes out perfectly. The barley is cooked perfectly, and the flavors are amazing. I've made it several times, and it's always a hit with my family and friends.
Raegan McRay
[email protected]This dish is a great way to use up leftover barley. It's also a great way to get your kids to eat their vegetables. The flavors are mild and creamy, and the barley is cooked perfectly.
Umair Khab
[email protected]I'm a big fan of barley, and this recipe is one of my favorites. The barley is cooked perfectly, and the flavors are amazing. I love that I can add whatever vegetables I have on hand, so it's a great way to use up leftovers.
rukaiya aliyu
[email protected]This barley risotto is delicious and easy to make. I love that it's a one-pot meal, and it's perfect for a busy weeknight. I've already made it twice, and I'll definitely be making it again.
Crazysaint Crazy
[email protected]I was skeptical about making risotto in a pressure cooker, but I'm so glad I tried it. This recipe is foolproof, and the risotto came out perfectly. It's definitely my new go-to recipe for risotto.
Muhammad Rauff
[email protected]This dish was a hit with my family! The kids loved the barley, and the adults loved the complex flavors. It's a great recipe for a weeknight meal, and it's also easy to make ahead of time.
Pamela Arant
[email protected]I'm not a huge fan of barley, but this recipe changed my mind. The barley is cooked perfectly, and the flavors are so rich and savory. I'll definitely be making this again.
Liam Kirwin
[email protected]This barley risotto is a game-changer! It's so easy to make in my pressure cooker, and it comes out perfectly every time. The barley is tender and fluffy, and the flavors are amazing. I love that I can add whatever vegetables I have on hand, so it's