4 Servings 7 min Cook
3/4 Cup, chopped Onions
1 Cup diced Mushrooms
16 Oz Arborio Rice
2 Tbsp Butter
1 1/2 Cup, chopped or diced Chicken, Meat Only
4 Cup Chicken Stock
4 Tbsp Cooking Wine
Heat a pan over medium heat.
Melt butter.
Sauté onion and mushrooms in butter until tender, 5-10 minutes.
Remove from pan.
Sauté risotto a few minutes; once transparent, add cooking wine and sauté until wine has cooked out.
Add back in vegetables, add in chicken, and pour in 4 cups stock.
Cook on high for 7 minutes in pressure cooker, do fast release.
Serve immediately and enjoy!
