Barley Risotto _ - Pressure Cooker

Name: Barley Risotto _ - Pressure Cooker
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

12 ingredients

8 steps

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

Directions

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