Recipe: Instant Pot Mushroom Rissoto

Serves 4 

NOTE: instead of the more familiar “pearl barley”, this recipe uses “hulled barley”, which requires a longer cooking time, but is higher in fibre and nutrients. This recipes uses a pressure cooker to give you excellent results!

INGREDIENTS:

1 tbsp canola oil 

1 cup chopped red onion 

2 cups sliced crimini mushrooms 

3 cloves garlic, minced  

1 cup hulled barley, rinsed 

3 cups vegetable broth  

1/4 teaspoon ground black pepper

1 large bay leaf 

1 tablespoon lemon juice plus 1 teaspoon zest

1 tablespoon butter 

1/3 cup grated parmesan cheese 

1/4 cup finely chopped fresh parsley

DIRECTIONS:

On the Instant Pot, press Sauté and set to More/High. When hot, add canola oil and red onion. Sauté about 2 minutes. 

Add sliced mushrooms and sauté about 3 minutes more. 

Add rinsed barley and minced garlic.  Sauté for 30 seconds. 

Stir in 1 cup of broth and cook, stirring constantly, until almost no liquid remains, about 2 minutes. Press Cancel. 

Stir in remaining 2 cups of broth, 1/4 tsp black pepper and bay leaf. 

Lock Lid and set Release Valve to Sealing. Press Pressure Cook and set to More/High. Adjust cooking time to 23 minutes. Turn off the Keep Warm function. 

When cooking is done, let pressure release for 10 minutes without moving the Vent. Carefully set Release Valve to Venting. When metal pin in lid falls and all pressure is released, unlock and remove lid. 

Remove bay leaf. Press Sauté and set to More/High. Bring to a simmer, add lemon juice and zest.  Cook, uncovered, until thickened, about 2 minutes. Press Cancel. 

Stir in butter, chopped fresh parsley and grated parmesan. Season with additional black pepper, to taste. 

Serve and enjoy!