Risotto with Mushrooms, Broccoli and Cauliflower
by Editorial Staff
Risotto with mushrooms, broccoli, and cauliflower is an incredibly tasty and easy to prepare dish!
Ingredients
- 2 toon cups * rice
- 1 chicken breast, very thinly sliced
- 1 can of canned mushrooms
- 1 onion, chopped
- 3 garlic cloves, cut into slices
- 200 g small cauliflower inflorescences
- 150 g broccoli inflorescences
- Broth or water – 3.5 cups
- 60 ml white wine
- 60 ml of milk
- 25 g butter
- 50 g cheese, preferably mozzarella
- Vegetable oil for frying
- salt
Directions
- Throw vegetable oil generously into the multicooker bowl of the pressure cooker, select the menu for frying – 25 minutes.
- First fry the mushrooms, then add the onions and fry until the onions are transparent, then add the chicken and garlic, when the meat turns white and slightly fried, add the cauliflower and broccoli and fry for no more than 5 minutes to soften the vegetables.
- After five minutes, add rice and white wine, let it boil so that the alcohol evaporates, pour in the broth with a pinch of salt.
- Select the “Rice” menu for -10 minutes, close the lid, close the valve.
- After the end of the time, manually release the pressure and add milk and butter, mix well, add cheese, mix again.
- Remove the bowl from the multicooker and let the risotto rest for 15 minutes.
Enjoy your meal!
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