Barley Risotto(Pressure Cooked)
1 tablespoon butter 1 tablespoon olive oil 1 large onion -- finely chopped 1 clove garlic -- finely minced 1 stalk celery -- finely minced 1 1/2 cups peral barley -- picked over & ...
Ingredients
- 1tablespoonbutter
- 1tablespoonolive oil
- 1large onion -- finely chopped
- 1clovegarlic -- finely minced
- 1stalk celery -- finely minced
- 11/2 cups peral barley -- picked over & rinsed
- 1/3cupdried mushrooms (1/2 oz)
- 4cups chicekn or vegetable stock
Directions
- 1
1 tablespoon butter 1 tablespoon olive oil 1 large onion -- finely chopped 1 clove garlic -- finely minced 1 stalk celery -- finely minced 1
- 2
Saute the onion and garlic until the on ion is soft but not brown, about 3 minutes
- 3
Stir in the celery and barley unti l the barley is coated with the fat
- 4
Ad the mushrooms, stock, and water
- 5
Lock the lid in place and over high heat bring to high pressure
- 6
Adjust the heat t o maintain high pressure and cook for 18 minutes
- 7
Reduce pressure with a quick release method
- 8
Remove the lid, tilting it away from you to allow any excess steam to escape