Barley Risotto with Mushrooms and Fresh Herbs Pressure Cooker Recipe

  • Comments Off on Barley Risotto with Mushrooms and Fresh Herbs Pressure Cooker Recipe

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

Recipe Category: Grain

Recently Viewed

Dessert Risotto Pressure Cooker Recipe
Basic Wheat Berries Pressure Cooker Recipe
Beefy Rice Casserole Slow Cooker Recipe
Vegetarian Louisiana-Style Red Beans and Rice Pressure Cooker Recipe
Basic Pearl Barley Pressure Cooker Recipe
Beef Kale and Brown Rice Soup Pressure Cooker Recipe

Barley Risotto With Mushrooms And Fresh Herbs Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 as a first or 3 to 4 as a main course – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 cup hulled barley or pot barley, picked over and rinsed in a colander
  • 3 cups low-sodium chicken broth
  • ¾ cup water
  • ½ teaspoon turmeric
  • sea salt
  • 4 to 6 grinds black pepper
  • ½ cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh flatleaf parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon butter

Method

  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until hot
  2. Add the shallots and cook, stirring a few times, until softened, about 2 minutes
  3. Add the mushrooms and cook 3 minutes
  4. Add the barley and stir until lightly toasted, 1 to 2 minutes
  5. Stir in the broth, water, turmeric, and a few pinches salt
  6. Bring to a boil
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 20 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 10 minutes
  13. At time, if the pressure is not all released, open the valve
  14. Be careful of the steam as you remove the lid
  15. The barley should be cooked, but still a bit chewy
  16. If it is too soupy or the barley is not cooked, set the pot, without the cover, over high heat and cook, stirring frequently, until the barley is tender (but still slightly chewy) and the mixture has thickened to a porridge consistency, about 5 minutes
  17. If too dry, you can add more boiling water or broth to adjust the consistency
  18. The mixture should be a fairly loose consistency
  19. Season with pepper and stir in the cheese, herbs, and butter
  20. Taste, adding more salt as needed
  21. Serve at once in warm shallow bowls
  22. Pass more Parmesan at the table

Full List of Grain Recipes
Full List of Barley Recipes

Farro:
Combine the farro, oil, salt, and water in a 5- to 7-quart pressure cooker Close and lock the lid Set the burner heat to high When the cooker reaches HIGH pressure, Continue Reading →

Comments are closed.