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Serious Eats Pressure Cooker Mushroom Risotto is for Dinner.

Serious Eats Pressure Cooker Mushroom Risotto takes 15 minutes to prepare.

Serious Eats Pressure Cooker Mushroom Risotto takes 20 minutes to cook.

Serious Eats Pressure Cooker Mushroom Risotto makes 4 servings.

The ingredients for Serious Eats Pressure Cooker Mushroom Risotto are:

8 serving Baby Bella Mushrooms (3 oz)
4 cup Swanson Unsalted Cooking Stock Chicken (1 cup) (by KADUFRESNE)
4 tbsp Extra Virgin Olive Oil
4 tsp Kerrygold Pure Irish Butter Unsalted
1 serving onion - yellow (1 medium cooked) (by XIMORA)
3 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE)
3 serving Arborio Rice 1/2 cup Risotto rice (by CATHIES)
3 tsp Westbrae Natural White Miso
6 fl oz White Wine
.25 cup, fluid (yields 2 cups whip Heavy Whipping Cream
3 oz Cheese, Parmesan (Parmigiano Reggiano) Academia Barilla (by WELLNESS)

Here is how you make Serious Eats Pressure Cooker Mushroom Risotto:

http://www.seriouseats.com/recipes/2014/12/pressure-cooker-mushroom-risotto-recipe.htmlServing Size: Makes 4-6 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LESLIEDURKEY.

The nutritional information for Serious Eats Pressure Cooker Mushroom Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 515.5

• Total Fat: 29.9 g
• Cholesterol: 49.1 mg
• Sodium: 438.6 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 4.3 g
• Protein: 21.6 g

Serious Eats Pressure Cooker Mushroom Risotto is Italian cuisine.