Categories: vegetables-rice

Ingredients

• 3 Tbsp. butter
• 1 small onion, finely chopped
• 1 (8oz.) package sliced mushrooms
• 1 cup Arborio rice
• 2 1/4 cups chicken broth
• 1/3 cup freshly grated parmesan cheese
• Black pepper to taste

Directions

1. Melt butter in pressure cooker over medium-low heat. Add onion and cook 5 minutes or until soft; stir often. Add mushrooms and cook 2 minute. Add rice and cook another 2 minutes; stir constantly. Stir in broth and mix well. Lock lid in place; cook on high heat to bring to high pressure. Reduce heat just enough to maintain high pressure; cook 7 minutes.
2. Turn off heat. Allow pressure to come down naturally, about 10 minutes. Tip lid away from your face and remove. Stir in parmesan cheese; season with pepper.

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