Description
A creamy, comforting barley-based risotto made in the pressure cooker. Featuring earthy mushrooms and a rich parmesan finish, this is a hearty alternative to traditional rice risotto.
Ingredients
Scale
- 1 cup pearled barley
- 8 oz cremini mushrooms, sliced
- 3 cups vegetable broth
- 1/2 cup grated parmesan cheese
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Set the Instant Pot to the Sauté function. Add 1 tablespoon of butter and 1 tablespoon of olive oil.
- Add sliced mushrooms and sauté for 4 minutes without stirring frequently until deeply browned.
- Stir in the minced shallot and garlic, cooking for another 2 minutes until translucent.
- Add the pearled barley and stir for 2 minutes to toast the grains.
- Pour in the vegetable broth and use a spoon to scrape all browned bits from the bottom of the pot.
- Stir in the fresh thyme, salt, and pepper.
- Close the lid, set the valve to 'Sealing,' and pressure cook on High for 20 minutes.
- Allow a 10-minute natural pressure release, then manually release any remaining steam.
- Stir in the remaining 2 tablespoons of butter and the parmesan cheese until the sauce is creamy and emulsified.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian-Inspired