Pressure-Cooker Risotto With Chicken And Mushrooms Recipe
Recipe By Taste Of Home
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. Charlene Chambers, Ormond Beach, Florida.
Ingredients For Pressure-Cooker Risotto With Chicken And Mushrooms Recipe
4 tablespoon Unsalted butter, divided
2 tablespoon Olive oil
0.5 pound Sliced baby portobello mushrooms
1 Small onion, finely chopped
1.5 cup Uncooked arborio rice
0.5 cup White wine or chicken broth
1 tablespoon Lemon juice
1 Carton chicken broth
2 cup Shredded Rotisserie Chicken
3 tablespoon Grated Parmesan Cheese
2 tablespoon Minced Fresh Parsley
0.5 teaspoon Salt
0.25 teaspoon Pepper
Nutrition value
566
calories per serving
20 g Fat29 g Protein65 g Carbs5 g FiberOther
Current Totals
20 g Fat
29 g Protein
65 g Carbs
5 g Fiber
MacroNutrients
Carbs
65 g
Protein
29 g
Fiber
5 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
150 mg
Iron
6 mg
Vitamin A
452 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
48 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
107 mg
Manganese
1 mg
Phosphorus
377 mg
Selenium
26 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
