pressure-cooked mushroom risotto using a Crockpot Express:
How to make a delicious and creamy mushroom risotto using a Crockpot Express pressure cooker. This one-pot recipe is quick, easy, and requires minimal effort, making it the perfect meal for busy weeknights or lazy weekends. walking you through each step of the process, from sautéing the mushrooms to releasing the pressure and serving up this flavorful dish. By the end of this video, you’ll have the confidence and knowledge to make your own pressure-cooked mushroom risotto, using the Crockpot Express. So, sit back, relax, and let’s get cooking!” 🍄📺
#mushroomrisotto
#pressurecookerrecipes #crockpotrecipes
• Ingredients •
• Olive Oil – For Frying
• 1 White Onion
• 1 Red Onion
• 60-120g Frozen Peas
• 1 Tbsp frozen Defrosted Garlic
• 400g Chestnut Mushrooms
• 400g Arborio Risotto Rice
• 1 Litre of Vegetable Stock
• 400g Parmasan Cheese
• 2 Tablespoons of Mixed Herbs
• Method •
1). Remove the lid and set aside. Press Brown/Saute and add oil to the bottom of the pot (I drizzle with EVOO) Allow to heat up for just a couple minutes.
2). Add onions, garlic and Mixed Herbs. Saute for 1 minute.
3).Add mushrooms. Stir regularly and continue to cook on Brown/Saute until soft-about 5 minutes.
4). Press Start/Stop. Add rice, Peas and broth to the pot. Stir well.
5). Cover and lock lid. Turn steam release valve to closed. Press Rice/Risotto and leave the time set for 12 minutes. Press Start/Stop.
6). When cooking cycle ends, Instant pressure release or allow natural pressure release for 5 minutes Max. Then flip the valve open to release any remaining pressure.
7). Open lid and stir in Parmesan cheese. Garnish with parsley, Salt and Pepper and serve hot!
• Time stamps •
1). 00:00 Intro Preperation
2). 01:06 Ingredients
3). 02:30 Remove the lid and set aside. Press Brown/Saute and add oil to the bottom of the pot (I drizzle with EVOO) Allow to heat up for just a couple minutes.
4). 02:48 Add onions, garlic and Mixed Herbs. Saute for 1 minute.
5). 03:50 Add mushrooms. Stir regularly and continue to cook on Brown/Saute until soft-about 5 minutes.
6). 04:56 Press Start/Stop. Add ripressure-cooked mushroom risotto using a Crockpot Express:
How to make a delicious and creamy mushroom risotto using a Crockpot Express pressure cooker. This one-pot recipe is quick, easy, and requires minimal effort, making it the perfect meal for busy weeknights or lazy weekends. walking you through each step of the process, from sautéing the mushrooms to releasing the pressure and serving up this flavorful dish. By the end of this video, you’ll have the confidence and knowledge to make your own pressure-cooked mushroom risotto, using the Crockpot Express. So, sit back, relax, and let’s get cooking!”
#mushroomrisotto
#pressurecookerrecipes #crockpotrecipes
• Ingredients •
• Olive Oil – For Frying
• 1 White Onion
• 1 Red Onion
• 60-120g Frozen Peas
• 1 Tbsp frozen Defrosted Garlic
• 400g Chestnut Mushrooms
• 400g Arborio Risotto Rice
• 1 Litre of Vegetable Stock
• 400g Parmasan Cheese
• 2 Tablespoons of Mixed Herbs
• Method •
1). Remove the lid and set aside. Press Brown/Saute and add oil to the bottom of the pot (I drizzle with EVOO) Allow to heat up for just a couple minutes.
2). Add onions, garlic and Mixed Herbs. Saute for 1 minute.
3).Add mushrooms. Stir regularly and continue to cook on Brown/Saute until soft-about 5 minutes.
4). Press Start/Stop. Add rice, Peas and broth to the pot. Stir well.
5). Cover and lock lid. Turn steam release valve to closed. Press Rice/Risotto and leave the time set for 12 minutes. Press Start/Stop.
6). When cooking cycle ends, Instant pressure release or allow natural pressure release for 5 minutes Max. Then flip the valve open to release any remaining pressure.
7). Open lid and stir in Parmesan cheese. Garnish with parsley, Salt and Pepper and serve hot!
• Time stamps •
1). 00:00 Intro Preperation
2). 01:06 Ingredients
3). 02:30 Remove the lid and set aside. Press Brown/Saute and add oil to the bottom of the pot (I drizzle with EVOO) Allow to heat up for just a couple minutes.
4). 02:48 Add onions, garlic and Mixed Herbs. Saute for 1 minute.
5). 03:50 Add mushrooms. Stir regularly and continue to cook on Brown/Saute until soft-about 5 minutes.
6). 04:56 Press Start/Stop. Add rice, Peas and broth to the pot. Stir well.
7). 06:17 Cover and lock lid. Turn steam release valve to closed. Press Rice/Risotto and leave the time set for 12 minutes. Press Start/Stop.
8). 07:31 When cooking cycle ends, Instant pressure release or allow natural pressure release for 5 minutes Max. Then flip the valve open to release any remaining pressure.
9). 08:47 Open lid and stir in Parmesan cheese. Garnish with parsley, Salt and Pepper and serve hot!
10). 11:41 Garnish with Salt And Herbs
11). 12:21 Recipe Finish
12). 12:29 Tasting
13). 13:33 Comments
14). 13:45 Left overs – Meal Prep Suggestionscrockpot express