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    You are in: Home / Recipes / Shannon's Mushroom Risotto - Pressure Cooker Recipe
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    Shannon's Mushroom Risotto - Pressure Cooker

    Average Rating:

    4 Total Reviews

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    • on February 11, 2010

      This does not taste like mushrooms at all and it should be renamed to Risotto with Mushrooms, not Mushroom Risotte. Because the recipe does not call for simmering of mushrooms in broth first, the broth does not take on mushroom flavor, and it just takes on regular broth flavor. It's definitely edible and not half bad, but it definitely is not filled with goody and savory mushroom flavor.

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    • on December 31, 2009

      I was abit leery to try this in the pressure cooker but it turned out way better than expected. I also like the fact that you don't have to babysit it like you do for most skillet versions. Awesome recipe, thanks for sharing.

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    • on September 08, 2009

      My wife loves this dish and requests it often. I can take or leave mushrooms, if you know what I mean, but she loves them. It is easy, and absolutely delicious! Even our friend who doesn't care for mushrooms loves it. A staple at our house. A la Julia Child, I keep a bottle of white vermouth in the fridge for when recipes call for a little white wine as we are not otherwise big wine drinkers.

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    • on May 17, 2008

      This turned out well and we'll definitely have it more often, because of the time-saving method of cooking it in a pressure cooker. Thanks, Shannon - this makes life much easier.

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    Nutritional Facts for Shannon's Mushroom Risotto - Pressure Cooker

    Serving Size: 1 (326 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 391.7
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 4.1 g
    Cholesterol 13.8 mg
    Sodium 604.2 mg
    Total Carbohydrate 57.9 g
    Dietary Fiber 2.6 g
    Sugars 2.4 g
    Protein 10.6 g

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