PARMESAN RISOTTO STUFFED PEPPERS
10 STEPS
2 Tbsp
Butter
1 Tbsp
Olive Oil
1 Small
Small Onion - Diced
1 Cup
Chopped Mushrooms
2 Tbsp
Butter
1 Tbsp
Olive Oil
1 Small
Small Onion - Diced
1 Cup
Chopped Mushrooms
2 Cups
Risotto Rice
4 Cups
Chicken Stock
4
Bell Peppers
1/2 Cup
Fresh Shredded Parmesan Cheese
1 1/2 Cups
Water
In your Instant Pressure Cooker, add butter and oil to inner or and turn on the sauté mode.
1
Add chopped onions and sauté for 1-2 minutes
2
Stir the mushrooms in and sauté for 1 minute.
3
Pour the rice into the inner pot and stir on sauté mode for 2-3 minutes.
4
Add the chicken stock a little at a time, scraping the bottom of the pot.
5
Cut the tops of the peppers off & remove seeds. Arrange them in a pan that will fit in the inner pot
6
Scoop Risotto mixture into peppers. It will have a lot of liquid. Add any extra to the pan.
7
Lower the pan with the peppers into the Instant Pot with a sling.
8
Set pressure valve to sealing. Set for manual high pressure time of 5 min. Allow pressure release.
9
Enjoy your delicious Parmesan Risotto Stuffed Peppers
10
Thanks!!