Published: by Absolutely Recipes, in the Birds recipes category.

Chicken & Mushroom Risotto Recipe.

Ingredients:

4 TBSPs unsalted butter, divided
2 TBSPs olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup white wine or chicken broth
1 TBSP lemon juice
1 carton (32 ounces) chicken broth
2 cups shredded rotisserie chicken
3 TBSPs grated Parmesan cheese
2 TBSPs minced fresh parsley
1/2 TSP salt
1/4 TSP pepper

Recipe Instructions:

On a 6 quart electric pressure cooker, select the saute setting; adjust for medium heat.
Add 2 Tbsp.
butter and oil.
Add mushrooms and onion; cook and stir until tender, 6-8 minutes.
Add rice; cook and stir until the rice is coated, 2-3 minutes.

Stir in wine and lemon juice; cook and stir until liquid is absorbed.
Press cancel.
Pour in broth.
Lock lid; close pressure-release valve.
Adjust to pressure-cook on low for 4 minutes.
Quick-release pressure.
Stir until combined; continue stirring until creamy.

Stir in the remaining ingredients and the remaining 2 Tbsp.
butter.
Select saute setting and adjust for low heat; heat through.
Serve immediately.

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