Instant Pot Barley Risotto With Mushrooms Food

INSTANT POT BARLEY RISOTTO WITH MUSHROOMS

Steps:

• Set the Instant Pot to "Sauté" and add the olive oil. When the oil has heated, add the onion and sauté for 2-3 minutes, stirring from time to time.
• Add the mushrooms and continue to saute for 5 minutes, stirring occasionally. Pour in the dry white wine and continue to cook for 1-2 minutes until the alcohol evaporates.
• Stir in the garlic, thyme and rosemary and then cancel the "Sauté" function.
• Add the pearl barley and vegetable stock and stir to combine. Lock the lid into position and set the Instant Pot to High Pressure for 25 minutes.
• When the Instant Pot beeps, allow the pressure to release naturally for 2-3 minutes, then perform a quick release by turning the valve to "Venting".
• When the pin drops, open the Instant Pot and stir in the butter, parmesan and parsley.
• Season to taste and serve hot, with extra grated Parmesan on top if you like.

INSTANT POT® MUSHROOM RISOTTO

Steps:

• Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
• Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
• Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
• Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

BARLEY 'RISOTTO' WITH TURKEY AND MUSHROOMS

Steps:

• Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.
• Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.
• Check barley's progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.