Pressure Cooker Slow Smoked Mesquite Pork Risotto
This risotto is so yummy.
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Servings: 4
Calories: 1110kcal
Ingredients
- 1 Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet cubed
- 4 tablespoons butter
- 1 large onion diced
- 1 cup Arborio rice
- ½ cup Riesling
- 2 cups chicken broth
- 1 8 oz package baby Bella mushrooms diced
- ½ cup grated Swiss Cheese
- fresh parsley for garnish optional
Instructions
- Turn pressure cooker on Sauté mode. When hot, add two tablespoons butter and diced onion. Sauté for 5-6 minutes until onions are soft and just turning translucent. Add rice to pot.
- Cook, stirring often, for 1-2 minutes. Remove onions and rice to a separate bowl.
- Add two tablespoons butter and cubed pork to the pot. Sauté for one to two minutes until pork is lightly browned. Turn off Sauté mode.
- Return onions and rice to the pot. Add wine, broth, and mushrooms to the pot. Stir well to combine.
- Secure the lid of the pressure cooker and set valve to sealing. Cook on high pressure for 7 minutes.
- When the cook time has ended, quick release the pressure. Add shredded cheese and return lid. Wait 2-3 minutes for cheese to melt, then remove lid.
- Serve immediately. Garnish with fresh parsley if desired.
Nutrition
Calories: 1110kcal | Carbohydrates: 47g | Protein: 133g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 388mg | Sodium: 830mg | Potassium: 2438mg | Fiber: 3g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 12mg | Calcium: 151mg | Iron: 6mg