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Multicooker Mushroom, Barley and Edamame Risotto

Featured in the October 2021 - Hookui newsletter.

multicooker mushroom, barley and edamame risotto

Ingredients:

Multicooker Mushroom, Barley and Edamame Risotto

  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups low-sodium chicken broth
  • 1 cup pearl barley or arborio rice
  • 1/4 teaspoon dried thyme
  • 2 cups baby spinach
  • 3/4 cup frozen shelled edamane, thawed
  • 1/4 cup freshly grated Parmesan cheese

Directions:

  1. Set a 6-quart multicooker to saute.
  2. Melt 2 tablespoons butter.
  3. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  4. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes.
  5. Season with salt and pepper.
  6. Stir in chicken broth, pearl barley or rice, and thyme.
  7. Adjust pressure cooker setting to high; set time for 6 minutes.
  8. When finished cooking, quick-release pressure according to manufacturer’s directions.
  9. Stir in spinach and remaining 2 tablespoons butter until spinach has wilted, about 2 minutes.
  10. Stir in edamane and cheese until heated through, about 30 seconds to 1 minute.
  11. Serve immediately.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
260 calories, 10 g fat, 0 g saturated fat, 25 mg cholesterol, 100 mg sodium, 34 g carbohydrate, 7 g fiber, 2 g sugar, 10 g protein

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