Instant Pot Barley Risotto

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 38 minutes

材料

1 tablespoon olive oil (, see note 1)

1 onion (, medium size, finely minced, about ⅔-1 cup)

8-10 baby portobello mushrooms (, sliced, about 1 cup, see note 2)

1 tablespoon soy sauce (regular)

1 cup pearl barley (, uncooked, rinsed)

2 cups vegetable stock

1 cup water (, see note 3)

1 teaspoon dried thyme

¼ teaspoon salt (, or to taste)

⅛ teaspoon black pepper (, or a generous pinch)

1 tablespoon butter (, or to taste,, 15 grams, optional)

¼ cup parmesan cheese (, finely grated, see note 4)

1 tablespoon fresh flat leaf parsley (, or to taste, finely chopped)

手順

Turn on the instant pot and press SAUTE. Pour in olive oil and add minced onion. Saute for 3 minutes, stirring once or twice.

Add sliced mushrooms and saute for about 3 minutes, again stirring from time to time. Add soy sauce and stir.

Cancel SAUTE. Add barley, stock, water, thyme, salt and pepper and stir well. Cover it with a lid and lock it into its position. Turn the steam release valve to SEALING and press PRESSURE COOK (or MANUAL) and adjust the timer to 20 minutes. Make sure to pressure cook on high.

When the time is up, wait 5 minutes before releasing the pressure manually by turning the valve to VENTING (be careful - the steam is hot). When the pin drops, open the lid (see note 7) and stir in butter, parmesan and parsley.

Best enjoyed warm!

栄養

• カロリー: 319 kcal
• 脂肪総量: 9 g
• 飽和脂肪: 4 g
• トランス脂肪: 1 g
• コレステロール: 12 mg
• ナトリウム: 1017 mg
• 炭水化物総量: 51 g
• 食物繊維: 11 g
• 糖質総量: 7 g
• タンパク質: 12 g